Whats for Dinner Tonight? Brussel Sprouts – hmm

Did your mother ever tell you “finish up all your Brussels sprouts honey or there will be no dessert?”

It seems that the Brussels sprout has gotten a bad rap with kids and adults as being the “eew” food synonymous with the dreaded chopped liver. These mini green balls have not gotten their proper due they so richly deserve, mainly, because many of us do not know how to properly cook and serve them.  Badly cooked Brussels sprouts can taste sharp and bitter, doing a disservice and not really, showcasing their natural crisp nutty flavor that is Oh so delicious!

Fortunately poor old Brussels sprout has gotten a new life in the kosher market. Many of us who keep kosher, myself included, did not eat brussel sprouts for many years due to the bug problems that are associated with that vegetable. Lucky for us, I just discovered in my local grocers vegetable freezer section, that  Bodek  has insect free Brussel sprouts for sale. My intrigue was piqued and I decided, why not, let me try and make a great side dish using these little babies.

To my delightful l surprise this recipe that I had for carrots worked fantastic on brussel sprouts and I have a fantastic new side dish for Shabbos and week night dinners.

1 package Bodek frozen Brussels sprouts, cut in half for faster cooking or you can keep whole to save time

2 tbsp. extra virgin olive oil

2 tbsp. cider vinegar

2 tbsp. real  maple syrup

½ tsp. dried thyme

Kosher salt

Black Pepper

1 tbsp. margarine

Heat the oil in a non-stick pan over med-high heat.  Place the Brussels sprouts, cut side down,  and cook. Let the Brussels sprouts brown on all sides, stirring occasionally for 6-10 minutes. Once browned, add the vinegar, maple syrup, thyme, pinch of kosher salt. Lower heat to medium-low, cover and cook until the sprouts turn tender 8-10 minutes.

Once tender, uncover and turn up flame to medium-high and continue to cook until most of the liquid has evaporated. Remove from heat and stir in the margarine. Season with salt and black pepper.

Tip: for an extra kick add a pinch of cayenne pepper or chili powder to the margarine before stirring.

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