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Brussels Sprouts…Because SoupAddict Cares


Thanksgiving is still a week and a half away, but doesn’t it feel like the holiday season has already started in full force? SoupAddict noticed that Christmas TV commercials started on Halloween night, before trick-or-treating was even over, and radio stations played Christmas music bright and early Nov. 1st.

Yikies.

That means that there are extra celebratory weeks this year for eating things like this. And this. And this. And these.

Oh, Guh’ness. SoupAddict’s in trouble.

SoupAddict is going to make the extra effort this year to ensure that she eats sufficient greens throughout the holiday season.

And we’re not talkin’ green icing on Christmas tree cookies.

Well, maayybe green icing.

No no no.

Focus, SoupAddict, focus.

Vegetables. Yes. Vegetables.

Icing!

No … *wags finger* … vegetables.

Like the venerable brussels sprout. Packed with nutritional goodness, like vitamins C and K, folate (hear that mommies-to-be?), omega-3 fatty acids, and promote healthy immune and colon function. All in one adorable little cheek-pinching package.

So, SoupAddict is sharing this, one of her favorite brussels sprouts recipes, so that you, too, will be healthy going into the new year.

SoupAddict’s local Kroger is going to byzantine lengths to obtain the “freshest” produce available. Now they’re selling entire stalks of brussels sprouts, instead of just the stuffed mesh bags, so you, the consumer, can experience the thrill of picking the sprouts yourself. From the comfort of your kitchen.

They don’t fit very well in grocery bags

(And it was hideously expensive. Just buy the mesh bags.)

But if you’ve never seen brussels sprouts in nature, here’s your chance. Except they grow upright, not sideways. And they’re 3-4 feet tall. And they have leaves. Big leaves. Huge leaves. And usually there are many more sprouts on a stalk. But other than that, it’s exactly like this. You know, *ahem* natural.

And, you get to do all the manual labor.

You’re welcome, says Kroger, pocketing your hard earned money.

On the other hand, they might be on to something. The little heads were gorgeous, and there was not one shriveled outer leaf that needed to be removed.Not one. And they were so sweet and tender.

Blast you, Merchandisers at Krogers! You, who also lured SoupAddict to spend $8.54 on a block of rosemary olive oil asiago cheese this weekend at your sampling station with the red-and-white checked gingham tablecloth. I want the fresh stalk. Not the mesh bag.

I want the hideously expensive stalk!

(Curses!)

This dish comes together quickly, so prep all the ingredients before you begin.

Are those salty pork products you spy?

Oh, yes. Yes, indeedy.

Salty pork products and brussels sprouts go together like peas and carrots.

Salty pork products makes the peeps happy. They may even forgive you for including the brussels sprouts.

The apple cider gives a tangy little kick that SoupAddict really enjoys.

Serve this up at Thanksgiving, when your peeps are strung out and mellow from the L-tryptophan in the turkey, and you might get yourself some brussels sprouts converts.

Brussels Sprouts

Ingredients:
2 pounds brussels sprouts
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 ounces thick sliced smoked ham, coarsely chopped
2 ounces pancetta, coarsely chopped
1 large garlic clove, minced
1/3 cup low-salt chicken broth
1/4 cup apple cider (SoupAddict uses this)
Coarse kosher salt

Instructions:
Trim root ends from brussels sprouts. Slice the sprouts into thin strips from top to root end (as you would a head of lettuce), use food processor fitted with coarse shredding disk.

Melt butter with olive oil in large deep skillet over medium heat. Add ham and pancetta; sauté until golden, about 3 minutes. Add the garlic; stir 30 seconds. Add brussels sprouts, broth and cider; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to bowl and serve hot.

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So glad to have you aboard, fellow Soup Lover! Stay tuned for the first edition!

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Perfect Lap

Sunday 28th of November 2010

I have some red snapper filets and a part of me wants these tangy sprouts to go with them. I was thinking of mango curry sauce for the snapper over a bed of these sprouts. I'd like to work in a caramelized sweet potato somehow ....hmmm. Thanks for the tip on cutting out the bitter cores.

Darlynne

Friday 26th of November 2010

SoupAddict, you were absolutely right about this dish. I don't care for Brussels sprouts, but you've made me a convert. After picking up the mighty light saber stalk from Whole Foods and wrestling it into/out of the car, into the kitchen, off the stalk, whew, I was ready for a nap. And after the food processor and I had words, there was a boatload of sliced sprouts everywhere. I told the family what they were about to eat was coleslaw and they loved it. So thank you for caring and expanding our vegetable repertoire.

SoupAddict

Friday 26th of November 2010

I salute you for conquering the stalk. It's the most awkward food item I think I've ever purchased. I also salute your cleverness in calling it cole slaw (since brussels sprouts and cabbage are both in the brassica genus, you weren't really lying. :)

marcella

Tuesday 16th of November 2010

had them tonight - with no pork, quickly sauteed with just some onion and a splash of cider vinegar. They were delicious, crisp and flavourful and not bitter at all. Jo, you really should try them :)

SoupAddict

Tuesday 16th of November 2010

I love love love the flavor of apples (in any form) with brussels sprouts!

thislittlepiggywenttothefarmersmarket

Tuesday 16th of November 2010

To Jo Moore - they should not be bitter this time of year. If you boil them whole put a criss cross in the bottom as this seems to make them less bitter. Also cooked quickly like Soup Addict does should not have a bitter taste at all.

thislittlepiggywenttothefarmersmarket

Tuesday 16th of November 2010

Looks delicious - that is one of our Thanksgiving sides sorted.

SoupAddict

Tuesday 16th of November 2010

It really wasn't until this year that I realized how many people serve brussels sprouts at Thanksgiving. How awesome!