"Fancy" Fresh Brussel Sprouts

On the way back from our Father's Day excursion, we went by Dekalb Farmer's Market to pick up some meat, produce, and spices.  We have a habit of allowing M to pick out some fruits and/or vegetables at the market.  Over the years, she has picked things ranging from doughnut-shaped peaches to kumquats to purple potatoes.  And whatever it is, I try to buy to encourage her in trying new things and eating more fruits and veggies.

For some bizarre and unusual (at least for a 7 year old) reason, she loves brussel sprouts, which we ordinarily buy frozen. But they are (apparently) in season now, and so this weekend she chose fresh brussel sprouts.  I do not know that I have ever eaten a fresh brussel sprout, I had certainly never cooked one.  I rather consider cooking a new food a fun challenge though, so I planned a meal around it... Bison Cubed Steak, Fresh Brussel Sprouts, leftover Marinated Veggie Salad, and Amaranth in Chicken Broth.  It was a fresh, healthy, and yummy meal.

Since M picked the Brussel sprouts, I asked her if she wanted them boiled and plain or wanted me to saute them with onions, garlic, and balsamic vinegar.  She said,"I want them to be the fancy way."

So here's my recipe for "Fancy" Brussel Sprouts
1/2 lb. fresh Brussel Sprouts
1/4 cup diced red onion
2 cloves fresh garlic, sliced into slivers
1/8 cup balsamic vinegar
2 tsp. lemon zest
sea salt
olive oil
water

Fill a large mixing bowl with water and throw the Brussel sprouts in.  Allow them to soak for ten minutes or so to loosen any dirt.  Rinse and remove.  With a small knife, cut the stem from the bottom, carefully removing most of it, but not cutting it close enough that all of the leaves will fall off.  Then, turning each sprout on its head, cut a cross in the bottom about halfway through, to enable the inside to cook better.  Fill a small pot with water and bring it to a boil.   Add the Brussel sprouts and lemon zest and continue to boil for about 10 minutes.  Remove the Brussel Sprouts from the water (I use a pasta utensil for this, but that's just me.)  Cut the sprouts into quarters and reserve. In  medium skillet, heat about 2 tbsp of olive oil with about 1/2 of your vinegar.  Add the onions and garlic, cooking until they begin to turn translucent.  Add your Brussel Sprouts to the skillet, along with the rest of the vinegar, sprinkle with a bit of sea salt.  Cook until sprouts are tender and coated well with the vinegar.

  The onions and vinegar help offset a bit of the bitterness of the Brussel Sprouts, and apparently they were "fancy" enough to satisfy M's taste.  I ate the leftovers straight from the pan as a snack when I was cleaning up the kitchen 2 hours later. (So I guess they were "fancy" enough for me, too.)