Here is one of the best tips I can offer:
DON’T OVER COOK BRUSSELS SPROUTS!
I briefly scanned the internet to see how other chefs were preparing brussels sprouts and I was very surprised at how many recipes called for boiling them before cooking or roasting them in the oven for 30 minutes or more.
In fact, extended cooking times for brussels sprouts is what creates that stinky & pungent cabbage-like odor. Rebecca hates cabbage but she LOVES my brussels sprouts! This recipe will produce a tender, crunchy and sweet vegetable.
1 pint of brussels sprouts, trimmed and halved
2 slices of bacon, pancetta or sopressata, chopped
1 tablespoon extra-virgin olive oil
3 tablespoon cashews or walnuts
1 tablespoon acacia honey
1/4 teaspoon chile flakes
Salt & pepper
- Brown bacon in a medium skillet over medium-high heat until crisp. Remove with a slotted spoon and set aside.
- Turn heat to high, add brussels sprouts and roast several minutes, tossing occasionally until evenly colored. Add more oil if needed. Season with salt, pepper and chile flakes.
- Return bacon to pan. Add nuts and honey and toss to coat for about one minute. Serve!
NB: Vegetarians can omit the bacon with equal success.