For Perfectly Cooked Brussels Sprouts, Core Cut
Brussels sprouts have long been synonymous with “the disgusting vegetable that everyone hates,” but in recent years it seems we’ve figured out how to cook it right. Here’s a great recipe from Chef Janine at Root & Bone .
There is a lot to love about this recipe (bacon? Apples? Onions?), But the real key, according to Janine, is to pick out the largest Brussels sprouts possible, then cut out the core and peel the leaves to make sure they don’t run out. – nor undercooked.
You’ll need:
- 1 pound Brussels sprouts
- 100 g diced bacon
- 1 tablespoon oil and vinegar
- 100 g crispy apples, chopped
- 30 g fried sunflower seeds
- 2 cloves garlic, minced
- 1/4 onion
- 30 g butter
You can customize them to fit whatever you want (less butter, more bacon, etc.) and then start cooking:
- Core the Brussels sprouts and peel the leaves layer by layer.
- Cook the bacon over high heat. When the fat is thin, add the onion and garlic.
- After a minute, add the Brussels sprouts leaves, salt and pepper. Stir everything together and add oil.
- After about 45 seconds in the skillet, the Brussels sprouts will begin to wilt. Finish off with apples, stir one last time and enjoy.
Vegetables have never been so delicious.