Growing up, nothing grossed me out more than the feeling of a soggy sphere of Brussels sprout dissolving on my tongue. I can still taste the bitter mush as I struggled to swallow it down – wincing in agony as I forked another chunk.
Back then, it seemed the only way to serve a dish of Brussels Sprouts was to boil and serve. Overcooked, unseasoned globules of grossness topped with a dollop of butter (if you were lucky). I vowed to never punish my tastebuds again with the sour sting of Brussels sprouts when I was old enough to cook for myself.
I can’t remember how I was convinced to try the infamous Brussels Sprouts dish at Glowbal Group‘s Trattoria for the first time. I’m sure a healthy dose of peer pressure (and wine – lots of wine) were involved. Nonetheless, I choked one down, ready to swish the awful taste away with a swig of red wine, but it wasn’t gross – not at all. In fact, I took another bite, and eventually ordered another dish to enjoy all to myself!
Since then, I’ve been obsessed. What did they do to turn the grossest vegetable in the world into a “get in my belly” dish of deliciousness!? I had to know. I asked if they were willing to share the recipe, and was surprised when they handed me a recipe card with step-by-step directions.
For months afterwards I stuck with eating in or getting their famous Brussels sprouts to go (because I’d always rather have someone else make food for me). Then one day, I decided to take a stab at it myself. I don’t have a deep fryer, and didn’t have chili flakes, so I made my own take – and it was so delicious, I’ve been making it several times a week! Here’s how to make my lazy version of the classic:
Get In My Belly Brussels Sprouts
- 1 lb. Brussels sprouts (small)
- 2 tbsp. vegetable oil
- 1 tbsp. capers (drained)
- 1 wedge lemon
- 1/2 cup grated parmesan cheese
- Cut ends off, and halve Brussels sprouts
- Pour vegetable oil into frying pan and heat on High
- Add Brussels sprouts (cut sides facing down) and fry until golden brown, stirring occasionally to cook evenly
- Once browned, add capers, lemon juice and stir in
- Remove from heat, add parmesan cheese
My husband and kids refuse to eat them, but I love them so much that I cook them just for myself. SO GOOD.
Give them a try and let me know what you think!