No chasing these little spheres around the plate!
Seems like Brussel sprouts have always gotten a bad rap in the green vegetable category. Ever wonder why? Well, after some searching I found that it is in your DNA. Either you have the “sprout gene” (PTC) or you don’t. This gene comes in 2 forms – bitter and non-bitter tasting. If you are really interested in why you may be a BS hater, read on here.
The BS’s, for me, have become less bitter and I think that is the way I prepare them these days. A little sweetness from balsamic or adding dates or golden raisins can’t help to elevate this little vegetable to a better place in our vegetable choices. My mother never prepared Brussel sprouts and that’s probably because my dad didn’t like them and back then she cooked vegetables like cabbage and even green beans long past their “done” stage making things a drab color and mushy. In later years all of my mother’s and dad’s cooking changed and green beans were cooked to a vibrant green or cabbage not cooked to death. I personally like my cabbage cut into small pieces and sautéed very quick so it still has a little bite to it and the color resembles more of what it looked like when cut from the garden.
So, I’ve done smashed potatoes before and they were fun to make and fun to eat. I decided to try this smashed Brussel sprouts recipe I came across and added some golden raisins and pistachios to the recipe and I have to say they were delicious. The sweetness from the raisins really compliment the bitterness of the BS and we loved the crunch from the pistachios.
Hope you will give these a try and if you have any other additions, let me know in the comment section below the recipe.
BLAST FROM THE PAST: With warmer weather ahead of us this Avocado Melon Salsa makes a great side with any fish dish or pork dish. How about a fish taco?
My choice of raisins will also be the golden raisins because of their color.
My favorite balsamic, olive oil and some black sea salt.
After the Brussel sprouts have been steamed and “smashed” (sorry, didn’t get a picture) put then on a rimmed cookie sheet with the leeks.
Add the lemon zest and stir it into the mixture of BS and leeks.
Add in the golden raisins the last 5 minutes or so.
Beautiful and delicious.
Great side dish to go with our lemon dill salmon (or that might have been Steelhead trout.
Smashed Brussel Sprouts with Pistachios
- 1 small bag Brussel sprouts
- 2 cloves garlic finely minced
- 3 Tbsp. olive oil
- 1 1/2 Tbsp. balsamic vinegar
- salt and pepper to taste
- 1 cup thinly sliced leeks white and light green part only
- 3/4 c. parmesan cheese
- 1/2 c. golden raisins
- 1/3 c. roasted pistachio nuts coarsely chopped
- Thai sweet chili sauce for drizzling
- 1/2 lemon
- Preheat oven to 450°.
- Trim the end off the Brussel sprouts and remove outer leaves if yellowed; wash and them put in simmering water and steam for 20-25 minutes until they are tender when pierced with a knife. Drain in colander while finishing the remainder of the recipe.
- Combine the olive oil, balsamic, garlic and salt and pepper in small bowl. Add into the bowl the Brussel sprouts and the sliced leeks. Toss to evenly coat.
- Cover a rimmed sheet pan with parchment paper or foil. (I sprayed mine with cooking spray). Put the sprouts onto the sheet, separating them. Use a heavy glass or a Mason jar and smash the sprouts to flatten out. I like to separate mine so they get crispier than if they were too crowded on the pan. Sprinkle sprouts with grated parmesan and bake at 450 for about 15-20 minutes. You want them to start getting brown and crispy. The last 5 minutes sprinkle with the golden raisins and pistachio nuts.
- Remove from oven when nice and brown and drizzle with the Thai sweet chili sauce and squeeze the juice of half a lemon over sprouts.