I’ve got to admit that the only reason I brought home the pack of brussel sprouts from the grocery store was to experience first-hand how bad those things really are! What can I say…years of reading blogs and magazines and books mentioning how yucky they taste and even watching ads and movies that show how people (adults and kids, alike) find ways of hiding the brussel sprouts on their plates, I was very sure that the pack of broussel sprouts was going to be money down the drain. Little did I realize I was in for a pleasant surprise :)
Since I have never cooked or tasted these cute-looking vegetable, I confided in my buddy Google to give me ideas and tips on how to prepare a brussel sprouts dish. As usual, I found more than what I was looking for (cheers to the army of brussel sprouts’ lovers out there!) and settled for a recipe that required almost no effort. Well based on most of the articles I read, the key to cooking these miniature cabbages was to not overcook them and as a novice with brussel sprouts, I took in that repeated tip readily.
Out of the many cooking ways that were suggested, I chose to sauté my sprouts and I think the thing that made my dish good was the way I selected to cut ‘em sprouts – by hashing them! So I hashed those babies and sautéed them with olive oil, chopped onions and garlic, some red pepper flakes and salt to taste…all along keeping in mind not to overcook them.
And here is my own twist to the recipe: I added a couple of spoonfuls of coconut flakes that I had dry-roasted at the beginning to the sautéed brussel sprouts and mama mia…simply loved the dish! (The taste was pretty similar to the regular cabbage.)
This is a classic example of how a person should not take in everything he/she sees and hears without finding out the truth for his/herself. Hmmm….cooking can be enlightening at times :D
