Most of my adult life I have loathed Brussels Sprouts, despised them with passion, mini bloody cabbages that taste like fart. But a few years ago I lived with a psycho spawn of satan from the bowels of hell, prior to her horns and tail showing she just explained to me that I probably did not like Brussels Sprouts because I had never had them cooked properly. She introduced me to cooking them in bacon, making them slightly charred and caramelised and while I make the sign of the cross if I pass this minion of darkness on the streets I have always reserved a spot of gratitude to her for introducing me to the sprouts from Brussels.
One other thing I learned today – they aren’t called Brussel Sprouts, the correct spelling is Brussels Sprout, or Brussels Sprouts, good to know! My obsession with the sprouts has become paramount – I cook them as my side of choice at least three days of week (I do apologise our love affair is on hold broccoli). Now I have had a recent epiphany, in my desire to further develop my love with the sprouts I have decided to immerse my recipes in them and endeavour to become known as “the Brussels Sprouts guy.” I shall now be trying to cook a different Brussels sprouts dish every week. I already have a couple on the site – but time to up the green mini cabbage ante.
I came across this recipe from one of my paleo idols, George Bryant, aka The Civilised Caveman. I only threw in one ingredient to make it more of a meal as opposed to a side, the chorizo is all me baby 🙂 HUGE THANKS to George for taking me outside the box!!
I have mentioned this recipe to a couple of people, foodie friend & blogger, Tammi Kwok (from Tea for Tammi – previously Insatiable Munchies), she was onboard and loved the vibrancy, mum not so much, her words “did you just say blueberries?” made me giggle, guess what she gets on her next visit?? Hahaha
Minor thoughts: I found this was sublime cooked and served, I had it for lunch the next day and it was delish but also a little on the soggy side, had it again for lunch today, two days later, very soggy, still had the taste but not the prettiest by this time.
This will easily serve 4 people as a side or tapas styled entree – as a main meal I would go 2-3 people pending on the size you like to eat – adjust figures accordingly to get your desired amount.
Without further ado, enjoy!
YOU WILL NEED:
500gm brussels sprouts thinly sliced
1 to 2 chorizo sausages halved lengthways then sliced
small red onion diced
1 punnet (or cup) of blueberries
1 teaspoon fresh thyme
juice of one lime
3 tablespoons of grass fed butter
YOU WILL NEED TO:
1) Preheat your pan over medium heat
2) Melt one tablespoon of the butter and sauce your onions with the chorizo, get them a little brown
3) When happy with your onions, add all the brussels sprouts and blueberries (leave about 10 out for garnish), the remaining butter and some S&P
4) Cook on medium for about 20mins
5) Plate up, sprinkle with the fresh thyme, drizzle with lime and artistically place some blueberries on top
6) Enjoy the crap out of it 🙂
7) If you do cook this delightful dish – take a pic of it and send to me – AND if you have Instagram tag me @saltypopcornau and also tag @civilizedcaveman – he will be stoked his recipe is out there and evolving!!