Tuesday, March 11, 2014

Orange Champagne Brussel Sprouts

Ok. So I kind of have a thing for brussel sprouts. I know, I know. They look like tiny green brains, they smell, and you were probably forced to eat them as a kid. But here's the thing: they are delicious. That's right, I said it. And I would shout it from a mountain top if I had one handy here in plains country, "I love brussel sprouts!" 

Here's the deal. It's all about how you cook them. I hadn't even attempted to eat these little baby cabbages in years until I went to a new tapas restaurant in Lincoln, Sebastian's Table. Uh muh gaw. They are kitchen wizards and I was not mad about it. I was reintroduced to brussels, and my love bloomed from there. 

I have tried several attempts to make my own sweet and savory brussels in hopes of coming even a tiny bit close to the heavenly taste of those little bites at Sebastian's and I think I've finally turned a corner. Enjoy this recipe for easy homemade orange champagne brussel sprouts! And next time, I'm totally adding bacon, because why wouldn't I?

1 lb brussel sprouts halved
Extra Virgin Olive Oil
1/2 tsp cumin
1/2 tsp cayenne
3 tblsp Orange Muscat Champagne Vinegar
Salt and pepper to taste

1. Quickly steam halved Brussels in a covered microwaveable bowl with a tblsp water 
2. In a pan on medium heat, add 2 tblsp EVOO and toss in brussel sprouts
3. Add champagne vinegar and spices 
4. Mix and sauté until Brussels are browned and slightly crispy, about 10 minutes. 


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