Sprout the love, baby

I've always loved Brussel sprouts--their miniature cabbage-like appearance, their compactness, their pass-the-parcel like layers. Perhaps not quite as monumental an export from Belgium as their chocolate, but still thoroughly endearing.

Those who think otherwise have probably fallen victim to overcooked mush to the point of grey. And no vegetable should ever be forced to overcome a handicap of watery, soggy or textureless punishment.

Usually I prefer mine boiled quickly in plenty of salted water, and then drowned in a generous dollop of oyster sauce. They have a sweet, almost nutty taste, and provide that pleasing sense of nourishment when you know you're eating something good for you.

I can't remember where I spotted this recipe lately--probably Good Living or the Good Weekend. But the combination of carrots, sprouts, garlic and butter sounded too good and too easy to refuse. Apparently peeling the outer leaves of the sprouts and making the 'heart' smaller will lessen the cooking time and reduce the likelihood of any cabbage-reminiscent blues.

Easy sweet Brussel sprouts
3 medium carrots
300g Brussel sprouts
30g butter
2 cloves garlic

Peel and chop carrots into similarly-sized slices or spears.
Trim Brussel sprouts and slice in half length-ways. Peel outer layers until only the compact heart remains. Retain the outer layers for cooking.
Add carrots to a large saucepan of salted boiling water and cook for 4 minutes (or until almost cooked).
Add sprouts (both outer leaves and hearts), cover lid and boil until sprouts turn bright green and are barely cooked.
Drain vegetables and set aside.
Melt butter in a large saucepan over a low-to-medium heat and sweat off roughly chopped garlic (don't allow garlic or butter to brown).
Add sprouts and carrots to saucepan and coat thoroughly.
Plate and serve.


And yes, they were delicious!