• Brussels Sprouts in January

  Filed under Eatable, Market Reports, Recipes, Vegan Food
  Jan 27

  

  Snow flurries dance in the cold, crisp air and the settled snow squeaks under my feet as I climb the porch stairs with bags from the market.  Even during the cold months, the brave and hearty Michigan farmers make the long trek to the Royal Oak Farmers Market every Saturday.  During a recent visit I purchased sweet red onions from Nature’s Pace Organics,

  

  Siberian hardneck garlic from Green Organic Garlic  and Jim Burda of Burda’s Berry Farm brought huge, organic Brussels sprouts from his western Michigan neighbor Cinzori Farms.  Once inside my cozy kitchen, I began to prepare a simple dish which was sure to warm the body and the heart.

  

  To prepare this dish, I used one of my favorite new kitchen tools–a twelve inch Scan Pan Pro , which is a teflon-free, non-stick saute pan which accommodates metallic instruments without scratching.  It also allows me to sear without looking, sauté without burning and cook slowly in order to achieve perfection–practically cooks itself.  Slightly caramelized brussels sprouts infused with the spicy warmth of black pepper, onions, garlic and olive oil…doesn’t get much better than that!

  

  Black Pepper Brussels Sprouts and Red Onions

  Serves 4

  1 teaspoon extra virgin olive oil

  ½ teaspoon garlic, thinly sliced

  2 ½ cups red onions, sliced thin

  4 cups Brussels sprouts, stem trimmed and cut in half lengthwise

  1 teaspoon fresh ground black pepper

  ½ teaspoon sea salt

  Place all the ingredients in a twelve inch skillet on medium-low heat, cover and cook for 20 minutes or until the Brussels sprouts are tender.
  Tagged as: cooking, gluten-free, Royal Oak, Vegan
  
  2 Comments

2 Responses to “Brussels Sprouts in January”

1. Jenny said on January 28th, 2013 at 10:26 am

   Hi Chef George,
   Thanks for a great looking recipe for brussel sprouts. I didn’t realize you could cook them in a skillet. I look forward to trying this out!

2. Louise Kasl said on January 28th, 2013 at 3:33 pm

   Thank you Chef George,

   In case anyone is interested Les of East River Organic farm has been delivering them to my bike shop, Kinetic Systems, on his bi-weekly, Friday, delivery. They are fresh harvested from under the snow and have been very good. Next delivery is this Friday 2/1. Write les@eastriverorganic.com if interested.

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