Brussels sprouts

Think of them as tiny little cabbages

I was a brussels sprouts skeptic for a long time, long after I had gotten to like pretty much all other vegetables. I still don’t really like them boiled with butter on them, I’m afraid.

But when I realized you could cut them up before cooking them, they didn’t seem so scary anymore. If you’re nervous about eating brussels sprouts, try shredding them like coleslaw at first. Shredded brussels sprouts work great in this recipe.

How to cook brussels sprouts:

Cut off the bases of a pound of Brussels sprouts and chop them all up into shreds. At the same time, take a cup of dried figs and chop them into little pieces as well. In a medium-sized frying pan, heat 1/4 cup of olive oil over medium heat. If you don’t mind bacon, add 1/4 pound of chopped bacon to the olive oil and cook; otherwise skip this step.

When the bacon is cooked, add the brussels sprouts and figs. Also add 1/4 cup of water, and salt and pepper to taste. Simmer covered about ten minutes or until the brussels sprouts are nearly tender.

Then take off the cover and stir occasionally until the liquid evaporates off. Add a tablespoon of red wine vinegar and stir. Serve hot.

Vegetarian or vegan

Brussels sprouts and figs are vegan; if you add bacon then they’re not :).

Can I keep brussels sprouts for later?

No. They’re really only good fresh.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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