Brussels Sprouts with Apples

I met her at the supermarket, over a bin of brussels sprouts. As women do, she asked: “How do you cook brussels sprouts?” Little did I know this was a leading question - leading in to her sprout recipe, which she generously gave me on the spot. 

“That sounds like a fantastic recipe!” I cried. “It is,” she said, without one shred of modesty. “If we have any sprouts left over, I eat them cold, the next day.” Too bad we didn’t exchange names. We were picking sprouts from the bin as she gave me her recipe.

This recipe has no proportions, because everything depends on the number of brussels sprouts you intend to cook.

Not to worry! Experienced cook that you are, you’ll figure it out. Newbies and klutzes, ask your mother or auntie or BFF and you’ll figure it out, too. What follows is what the very nice lady told me.

Brussels Sprouts with Apples:

Prepare and array all ingredients in advance. Take some red onion, a little olive oil, brussels sprouts (du-uh!), a little apple juice, one or more apples, (peeled and cubed into about 1/2-in. or 1.3 cm squares), and a dollop of balsamic vinegar. When the cooking’s done, add fresh grindings of salt and freshly ground pepper.

To prepare sprouts, rinse those of similar size (Let those less discerning shoppers buy the older, larger, woody sprouts - not you!). Your sprouts should be pleasantly green - not dull green. 

Trim away yellow or loose leaves. Cut away the woody part of the stem, slicing each sprout in half. This will help them cook more quickly. 

If you were one of those less discerning shoppers, cut an X in each sprout stem if you prefer them whole, or halvie those big ol’ sprouts to improve their appearance and make them look kinda sexy. I haven’t looked kinda sexy for more than 50 years, so I wanted to halve my sprouts, for sure. So, let’s get started!

Peel and slice as much of the onion as you like, remembering that the sprouts - not the onion - are the star of the show. To a skillet of a size appropriate to your needs, add oil. Sauté onion in oil on medium-to-medium high heat. Then!

Add and sauté the sprouts with the onion, stirring frequently. Sprouts should look slightly charred. Toss in some chunked, peeled apple. Or not, as you please. Next!

Apple juice. You don’t need much … Just enough to start steaming the sprouts before you slam a lid on the skillet. Immediately reduce the heat under the skillet to medium low, and keep a close watch. You don’t want the sprouts to burn, but nor do you want them over-done. They should be hot, slightly seared, and just cooked through. Finally!

The balsamic vinegar. Drizzle it on. It’s powerful stuff. 

For more recipes like this one, see One Click: Brussels Sprouts.

Stir-fry red onion and halved brussels

sprouts in oil, lightly charring sprouts.

Add apple chunks (if desired) with

a little apple juice to steam sprouts.

With lid on skillet, steam 1 or 2 min. 

I served these crisp brussels sprouts 

between carrots and Oven Roasted Yams.