Flemish Brussels Sprouts – Rustic and Delicious
Brussels Sprouts, the tiny heads of cabbage you enjoy when you are either fully comfortable in your relationship, or you’re spending the night alone. These Flemish Brussels Sprouts will no doubt become a favorite side dish, even with the possible embarrassing results.
Fart jokes aside, these delicious little bits of green are so versatile. I’ve been making them for years in the oven with Balsamic glaze and brown sugar. At the end, they’re topped with a bit of parmesan cheese. To cook them on the stove with simple ingredients was something that hadn’t occurred to me.
Not that I hadn’t thought of it, but in order to get my husband to eat them in the first place, I had to go the earlier mentioned fancier route. It was time for us both to venture out.
When deciding what to pair with Chicken Cordon Bleu, I knew I needed a green veggie. It needed to be something aesthetically pleasing. Browsing one of my favorite recipe sites, Global Table Adventure, I came across the side that would be perfect. Flemish Brussels Sprouts.
Behind the Recipe
Flemish. Defined as “the Dutch language as spoken in Flanders, one of the two official languages of Belgium.“
So, the author of the Global Table Adventure site consulted with some contacts who lived in Belgium. They all gave her a similar type recipe. Simple and rustic. Butter, salt, pepper, and nutmeg. Easy enough. I had all of that.
Melt the butter, add the onion, then the sprouts. Season. Bam.
Flemish Brussels Sprouts
- 2 lb Brussels sprouts ends trimmed and outer leaves removed
- 3 tbsp butter
- 1 small onion minced
- 1 pinch ground nutmeg
- salt and pepper to taste
- Steam the Brussels sprouts 8 minutes. Meanwhile, melt the butter in a large skillet and add the onion. Cook over medium-high until soft.
- Add the Brussels sprouts and cook 3-5 minutes to brown lightly, stirring occasionally. Season with nutmeg, salt & pepper.
Here is the original recipe from Global Table Adventure.
As mentioned previously, this was prepared as a side dish to accompany Chicken Cordon Bleu. It was the perfect side.
Do you like Brussels Sprouts? Are you comfortable enough to eat them with your partner?