Also, interesting to note, they are Brussels Sprouts, not Brussel Sprouts. I don't know about everyone else on the planet, but that is news to me. Also the name gives me new insight into the likely birth country of these spherical little wonders.
I have to give Alex all the credit for these beauties. I work late on Tuesday nights so he generally makes dinner, and I have to say tonight he did a bang up job on the Brussels. There was also brown rice, spinach, carrots and bell peppers (see, I told you, were crazy for veggies) and some chicken sausage. Oh! and Simpler Times beer from Trader Joe's, the single best beer you can buy for $2.99 a six pack.
I have to admit, I am stuffed now, and my finger is throbbing. I managed to put a plate on a hot burner and of course got a nasty burn when I tried to grab it back up. All of this time in the kitchen is getting really dangerous, especially for someone like me that is so deeply prone to accidents.
Anyway I am assuming you know how to cook veggies and sausage in a skillet so I won't give you the recipe for that. I will however offer up this one piece of advice: as soon as the skin starts to brown and stick to the skillet a bit adding a splash of water keeps those plump juicy sausages from drying out. As for the rice, we have found that using = parts chicken stock and water as opposed to simply water makes all the difference taste wise.
As for the Brussels sprouts, my lovely cooking prodigy boyfriend adapted a recipe from a Rachel Ray magazine.
Crispy Brussels Sprouts-Originally Crispy Sesame-Crusted Brussels Sprouts, but we had no sesames :(
1/2 lb Brussels sprouts
1 tbs Sesame Oil
1 tbs Olive Oil
Salt and Pepper to Taste
- Wash Brussels Sprouts and cut in half
- Heat Sesame and Olive Oil in a large skillet over medium heat
- Add Brussels sprouts and stir to coat with Oils
- Season with Salt and pepper and cook (stirring frequently) for about 20 minutes. Make sure that all of the sprouts get cooking time on both sides for maximum crunch.