I love Brussels Sprouts. I hated Brussels Sprouts. But I cannot remember when the change occurred. I clearly remember waking upon Sunday mornings at home, when I was a child, and dreading the prospect of sprouts for dinner. Sunday meant roast dinner and roast dinners were always a trial for me, as I was never that keen on meat, especially roast lamb. Adding Brussels Sprouts to the meal just compounded my misery.
When my son Adam, who was young at the time declared his hatred for Brussels Sprouts, I decided to hunt for ‘the recipe’ that would win him over. This is it. After trying some dozen or so varied recipes this is the one where he declared his new found passion for Brussels Sprouts. It has been a firm favourite since, and some 25 years later it is kind of gratifying to know that not only is it still his favourite but that his children in turn share his enthusiasm.
It is straightforward to make and I suppose that is a key to its success. The red wine adds a pleasant ochre to the sprouts as well as tempering the sharpness of taste that you sometimes get with sprouts.
Serves 4. Preparation 15 minutes. Cooking Time 20 minutes.
2 tablespoons Olive oil
1 large onion, finely sliced
1 or 2 cloves of garlic crushed
500 gm/1 lb Brussels sprouts, trimmed and quartered through the stem so they hold together
20 Black olives, pitted and halved.
Dry red wine
In a large frying pan or wok, saute the sliced onion for 5 minutes or until soft.
Meanwhile trim and quarter the sprouts.
Add the garlic and continue sauteing for another 2 minutes.
Add the Brussels Sprout, saute and stir until the sprouts begin to catch and brown.
Add the olives and enough wine to nearly cover the sprouts mixture. Increase the heat to bring to the boil.
Fit the lid and simmer for about 10 -12 minutes or until they are at your desired texture.
Here I have served the sprouts with baked potato, baked carrots and baked Jerusalem artichoke. I have in the past served it with plain boiled rice.