Usually, you see Brussels sprouts in the supermarket either loose, or packed in those little paper cups. But here’s something that a lot of people may not have seen…Brussels sprouts in their natural form. Okay, they don’t grow with plastic wrapped around them, the store did that.
This picture is several years old; I bought these “sprouts on a stick” at Stop & Shop just before Thanksgiving. This is a much more economical way to buy them, if you can find them this way. I think I paid about three bucks for this one. Of course, a savings in money means more work for you, as you have to cut the sprouts off the stick.
Stop & Shop is the only place where I’ve ever seen them, and only at the location near the Malden, MA T station. I have really come to hate that store, but I will probably still go in there this weekend to look for “sprouts on a stick”. I hope they will still have them, but I won’t be holding my breath. I wonder if stores like Trader Joe’s or Whole Paycheck carry them like this, maybe I should go there to check.
Anyhoo, a lot of people say that they hate Brussels sprouts. And I know why…because people tend to overcook them, and they end up coming out mushy, stinky, and a very unappetizing shade of olive green. Brussels sprouts are a member of the cabbage family…obvious, because they look like little cabbages. Like their larger cousins, Brussels sprouts give off a nasty sulfur compound when they are overcooked. That’s what causes the malodorous-ness….aka THE STINK!
Such a shame, because, when cooked properly, this is a lovely vegetable to have with your Thanksgiving or Christmas dinner. Today I am going to share with you a cooking method from the late, great Julia Child, which is from her first book, Mastering The Art of French Cooking
To blanch the sprouts:
2 pounds Brussels sprouts
A large pot of boiling water
SaltTrim the bottoms of the sprouts, and remove any mangy looking leaves. Use a small paring knife to cut an X at the bottom of each sprout. Drop them into the boiling water, and boil slowly for about 6 minutes. Drain immediately.
Have ready a large baking sheet lined with paper towels. Place the sprouts on it, not touching each other, and let cool. The good news is that you can do this up to 24 hours ahead of time, when the sprouts have completely cooled, you may put them in a container and refrigerate until ready to complete the cooking.
To complete the cooking:
You will need a 2-2 1/2 quart flame-proof, oven-safe baking dish or casserole with a lid, large enough to hold the sprouts in one or two layers. I like to use my 2 quart cast iron Dutch oven for this. If you do not have such a pan with a lid, you can just use some aluminum foil to cover it. You will also need a piece of wax paper, cut into a circle to fit the pan.
In addition to the previously blanched Brussels sprouts, you will also need:
1 1/2 tablespoons softened butter
Salt & pepper to taste
4 tablespoons melted butterPreheat the oven to 350 degrees F. Smear the 1 1/2 tablespoons softened butter inside the cooking vessel of choice. Arrange the sprouts, heads up, in one or two layers in the baking pan. Season with salt & pepper, then drizzle with the 4 tablespoons melted butter. Place the round of wax paper over the sprouts, and then cover with the lid, or tightly with aluminum foil.
Place on the stove and cook until you hear sizzling inside the pan. Immediately transfer to the middle of the preheated oven, and bake for about 20 minutes. Serve ASAP. Serves 6.
You can do this ahead, up until putting it on the stove and then in the oven. Have it all ready and in the pan before the turkey is due to come out of the oven. The turkey will need to rest for at least 30 minutes after it comes out of the oven anyway. You can bake this after turkey comes out of the oven, while you are using the turkey pan juices to finish the gravy (but that…the gravy…is another post to come soon!)
Yes, I will soon be posting here my complete Toikey Day menu, along with all of my make-ahead tips. Look for it sometime this weekend. 
