With Thanksgiving two days away, it seemed appropriate to pull this one out of the recipe box. Matthew takes pride in his BS (brussel sprouts!) as he detailed in a post a couple weeks back. I too take pride in my BS. Alice Waters, in her excellent Chez Panisse vegetables, suggests chiffonading (pretentious term for slicing thinly) brussels sprouts, sauteeing them quickly, until just cooked. I concur; it preserves their bright flavors, intensifies the nuttiness, and–if you don’t overcook them–subdues that bitter, old-mustard flavor they too often develop. So, it being fall, I cooked some up a few nights ago. They were perfect: bright green, salty, nutty, lovely. And my kids absolutely hated them. You win Matthew. Or your son is genetically inclined to love BS (my wife and I cleaned our plates; my children went vegetable-less).
Parent-Friendly (Kid Questionable) Sauteed Brussels Sprouts
Enough brussels sprouts to feed a few people, super thinly sliced (i cut them in half along the axis, then slice thinly)
a couple cloves of garlic
pinch red pepper flakes
chicken stock or water
Heat a pan with olive oil until smoking. Throw in your chopped garlic, pepper flakes, give it a minute or so to develop, then throw in the sliced sprouts. Let ‘em brown, stirring here and there. Salt and pepper to taste. Add a quarter cup chicken stock or water to steam it a bit. Cook until tender. Finish with a spritz of lemon juice.
Offer them to the kids.
Brace yourself for rejection.