Caramelized Brussels Sprouts with Lemons and Cherries
For the past year, every single visit to Costco ends up with my Ellie-girl begging for Brussels sprouts. I honestly don’t know why she feels the need to plead because who am I to deny this child green vegetables? So I never miss out on buying the Brussels sprouts.
Since Brussels sprouts garnish our table multiple times a month, I take the liberty on occasion to make variations on a theme. Caramelized onions are always a must, and when I first started making Brussels sprouts, I was all about the cranberries. It was during the holidays when we first introduced to them, so what can I say? Cranberries are everywhere, and the deep crimson reds contrast beautifully in color, texture and flavor with the sprouts.
But this version is not about the cranberries. In this side I’ve paired two of my daughter’s favorite foods together, lemons and Brussels sprouts. The flavor of the lemon is best when added at the end. And she loves anything tart, so the dish is garnish with the tart dried cherries and lemon zest for the love of all things lemon.
And why do we use a cast iron skillet? There is something about caramelizing vegetables in the cast-iron skillet that adds to the depth of the flavor even more than roasting the veggies does in the oven (which works swimmingly, by the way). And the darker the better according to Ellie. Agreed. Well, there is flavor in the brown as we know.
What is your favorite way to eat Brussels sprouts?
For a different variation on a theme, here are some Cranberries and Caramelized Brussels Sprouts.