I recently learned that there are a few people out there who do not enjoy Brussels sprouts. Even grown-ups. Even doctors. In fact, when I was proposing menus for a cooking demonstration I did a while back for a large group of my colleagues, my Brussels sprouts idea was immediately nixed by the organizers. “Eww. I hate Brussels sprouts.” “Please, no Brussels sprouts!” Both of these sentences from vegetarian, healthy-eating Californian doctors well into adulthood. I was momentarily stunned. Then, I replied out loud, “Perhaps you haven’t had them prepared properly.”
That’s why I’m sharing my family’s favorite Brussels sprouts recipe, which I created several Thanksgivings ago for a vegan friend. I call these my “gateway Brussels sprouts” because even true Brussels sprouts haters will admit, if you can convince them to taste these, that they’re “not bad.” I love Brussels sprouts served in any form, and there is a lot to love from a nutrition standpoint as well. Brussels sprouts are a fantastic source of fiber, as well as potassium, vitamin C and B vitamins, and are naturally low in sodium. The trick in cooking Brussels sprouts is to not overcook them into pastiness. In this recipe, I also add the sweetness of caramelized onions and maple syrup to mellow out the bitterness some people taste in Brussels sprouts. The pine nuts add crunch and richness to make this a festive Thanksgiving side dish or entree for your vegan friends.
Note: Depending on the size of your frying pan, you may need to cook this in two batches.