New Recipe I Tried: Caramelized Brussels Sprouts

A few years ago I had the most amazing salad at a restaurant in Chicago. It was a caesar salad, but instead of lettuce they used Brussels sprouts. It was amazing and ever since then I wanted to try recreating that thing or using Brussels sprouts in some way. Maybe trying caramelized brussels sprouts. Or roasting them. Or something. Well, a few years later (last week), I finally did it.

Yeah, I know. Waiting a few years is probably a little weird and I wish I had a good excuse for it. I think I was partially afraid (I'm really weird about textures of food). I also just plain forgot when I was buying produce. I feel like I always remembered at like 5am when I was getting up to go to the bathroom. And then it sat on my to-do list for forever. I also found the whole idea of cooking them a little tedious. I thought it would be really hard to make them or that they would take really long. But seriously, this is one of the easiest and fastest veggies to make.

Anyway, last week Mr. T made them with dinner and I have to tell you they were the most amazing thing ever. They were so easy and so tasty. We didn't make a salad with them and I still want to do that, but baby steps y'all.

I looked all over the place for a basic recipe and this was incredibly hard. I honestly wasn't sure what Brussels sprouts really tasted like. So I was afraid to just roast them. A lot of the recipes I found called for bacon and butter and other things. And as much as I am all about butter and bacon, I legitimately wanted something healthy. I also didn't want something sweet.

I found this recipe for caramelized brussels sprouts over on Pinterest, but I adapted it a tiny bit. Technically Mr. T made this dish, but I found the recipe and decided on the adjustments to make. Team work baby.

Ingredients (what I used):

Brussels sprouts (I don't know how many, but it was a lot. Probably as many as the recipe calls for) 1 clove of garlic 1 tbsp. olive oil (though Mr. T gave it a bit more while he was cooking) A couple of dashes of salt

I obviously omitted the brown sugar and nuts from the recipe. Partly because, as I said before, I just wanted some basic brussels sprouts. But also because we didn't have any nuts and it's winter in NYC, who wants to go out for nuts?? But I guess technically I took the caramelized part out of the recipe.

Brussels sprouts

Here's what I (or I guess what Mr. T did):

1. Slice brussels sprouts

Ok, this was hard. Mr. T immediately asked me how to cut up a brussels sprout. Heck if I know. They look kind of like little baby heads of lettuce so my guess was to pretend that's what it was. He agreed. So I guess we cut it like that.

2. Heat olive oil and garlic for a few seconds.

3. Add the sprouts and sauté for a few minutes until they are all pretty and green and tender.

This seriously doesn't take that long. I thought it would, but it doesn't at all.

4. Add some salt.

It doesn't take a ton, but mixed with everything else you've got going on makes it taste wonderful.

Brussels sprouts

5. Put on a plate and eat those babies.

We ate this as a side with garlic lime chicken (which was also amazing and I will share that later) and potatoes. All of it was super yummy and I am begging Mr. T to make it every night. And since I do all the meal planning he might have to.