Brussel sprouts are not to everyone’s taste and that’s because, most of the time, they are not cooked properly,and are reduced to a mushy, smelly, yellow or even brown, horrible food instead of a bright green, delicious vegetable. Right now, there are available at all the markets, sometimes even still on the tree. Get the freshest you can find, and then in only a few minutes, you can prepare the sprouts to complement the colour scheme of a roast served with squash and mashed potatoes. They are a natural choice for a Thanksgiving or Christmas dinner and go well with turkey and goose.
The key is to cook them at the last minute, and to cook them just enough that they are tender. Most often, I will cut 2 slices of thick bacon into small lardons, that I fry in their own fat for about one minute. I add a tbsp vegetable oil and the sprouts, saute for 1 minute on medium, and add 3/4 cup of water and salt, also a sprinkle of baking soda. Cover and cook 5 minutes on low, remove the lid and finish cooking, evaporating the water. The sprouts remain bright green and that is the test. Their taste is not that of old boiled cabbage. So, here it is: no sugar, no browning, no caramelizing, no roasting, no onions, no garlic, no cream to mask the bad cabbage taste, maybe just a small chunk of butter to enhance the flavour from the Brussel sprout. Even the bacon is optional. You will know what you are eating and love it!