Crispy Brussels Sprouts

 This is a recipe from Lala's cookbook that she had to do for her FACs class, which was similar to Home Economics.  We had a good time creating recipes, and testing the recipes her teacher had given them to make and include in their books.  Most of the recipes that she was to make were pretty basic, which were great for the "budding chef", and this one is easy, too, but La had to write the recipe down as I had never used a recipe for it.  I can almost guarantee she is the only student that made Brussels sprouts!

**I highly recommend writing down those "family" recipes, or recipes that you make from memory-you never know if you (or a loved-one) will need it!**

I don't have a problem eating Brussels sprouts, but can understand why a lot of people do not prefer them-they can be...sulfuric if not prepared properly.  I think that may be the reason why a lot of adults don't care for vegetables, which blows my mind!  I love almost every vegetable-it makes such a difference when they are prepared properly!

So, I implore you: if you have traditionally not liked Brussels sprouts, give them another try using this recipe!  I think I might just change your mind :). 

These are a delicious accompaniment to chicken, beef, fish, and pretty much everything else you'd want to serve.

The pictures I took of this recipe were ones that were taken for the assignment-you get a glimpse of my favorite girl, and budding chef, Lala!

Crispy Brussels Sprouts

This picture was taken before the fried onions were added

Ingredients:

16 ounces fresh Brussels sprouts, quartered

1 clove garlic, minced

1 Tbsp olive oil

3/4 tsp Kosher salt

3/4 tsp coarse-ground black pepper

1/4 tsp garlic powder

1 Tbsp balsamic glaze

1/2 cup fried onions (we used French's Crispy Fried Onions)

Directions:

1. Heat olive oil in medium sauté pan over medium heat.  

2. Add minced garlic to hot oil and cook until fragrant, approximately 1-2 minutes.

3. Add Brussels sprouts to pan, and stir to coat.

4. Sauté sprouts over medium-medium high heat, stirring occasionally, for 15 minutes, or until evenly browned.

5.  Season with salt, pepper, garlic powder and stir.

6. Add balsamic glaze, stir to coat, and remove from heat.

7. Add fried onions to top, and serve!  

Note:  My budding chef decided to stir the fried onions in the pan, where in the directions it says to top the sprouts-it won't taste any different, but stirring the fried onions in will make them lose some of their crispiness 😉

I can't tell you how much fun it was to cook with Lala-she has a genuine interest in all things culinary, and is usually the one that is in the kitchen, asking to help with dinner these days!  While I don't always let her help, she watches too, and retained enough of what I have told her about kitchen safety and cleanliness that she has gotten As on those assignments in her FACs class!  Woo-hoo!  

Lala and her brother Sir are so interested in learning how to cook that I enrolled them in a 4-week "Junior Chef" class at a local center for the arts-it will be a very small class (only 4 students), but they will be learning basic cooking skills and recipes, and will be able to be around kids their own ages for 2 hours a week!  I'm excited for them, and will let you know how it goes.

Happy Eating, Everyone!