I haven’t blogged in about 6 months a.k.a. one half of a year! I also just celebrated my baby girl’s 6 month birthday. And not coincidentally it’s also the 6 month anniversary of the last time I saw the bottom of the laundry basket. A baby definitely tips your life upside down!
I’m working part-time from home now and spending most of my time with baby Maya. Despite being home I still struggle to find time to myself.
My issues of Bon Appetit magazine are piled up and my reading has consisted mostly of the Hungry Caterpillar (who by the way ate more delicious food in a week than I’ve had time to eat in the past 6 months) and instruction manuals. Walking Maya is as athletic as I get, unless I’m lugging her in her car seat carrier then watch out because I am in full out cardio mode.
My fashion has also reached a new low. Only one blob of spit up on my pants and pear instead of pea stains on my t-shirt? Wow I’m looking good! Mornings making delicious omelettes and smoothies have turned into a piece of bread, toasted if I’m lucky. And, if anyone can answer these questions you get a free brussel sprout: why won’t Maya’s socks and/or shoe stay on her foot more than 5 seconds; why could I knit a small sweater with all the lint I find in her fingers and toes and why is her poop starting to resemble tiny clay balls? If so please tell because it’s thoughts such as these that prevent me from thinking about cooking anything more complex than toast. I kid about all this. I actually don’t, it’s all more than true but I also have never been happier. One look at her happy round face makes everything better. Even cold dried out toast.
And it’s not that I haven’t had any free time – I’ve just been choosing to spend most of it with this little one. How spooky is she in her Halloween jammies? I can barely look.
Anyway, all this said, it’s time for me to start getting back to the other things I love. Specifically food, cooking and more importantly eating. I’m taking baby steps in the kitchen again and I’ve started with this quick and easy recipe for spicy garlic brussel sprouts. Within 10 minutes this recipe turned my childhood enemy (yes, it was the brussel sprout) into a tasty side dish.
I love this recipe because it only has a few ingredients which I usually have on hand. It’s all about simplicity right now! Garlic, red pepper flakes and olive oil are all you need to make a brussel sprout delicious.
Before I move on to the recipe, here are a couple brussel sprout tips: 1) The smaller the sprout the sweeter the sprout. Despite their reputation for being bitter, brussel sprouts are actually somewhat sweet as long as they are not overcooked. 2) Try to choose ones as similar in size as possible so they cook evenly.
So here is what you do to get a crispy, sweet sprout with a bit of a kick.
Boil for 2 minutes. The sprouts will turn a bright green color.
See the difference in color below. The first is raw, the second has been boiled. If you overcook them they will turn a sickly olivey-gray color. I really should have taken a photo of an overcooked sprout to show you. You’ll just have to imagine it and pray you never eat one. Overcooking really brings out the bitterness.
Drain and pat dry. Adding them to the pan dry allows them to crisp up faster. Cut them all in half. You want to be able to brown the flat sides of the sprouts. Heat oil in pan and then add sprouts and leave undisturbed for one minute. Next just add in remaining ingredients and cook for about 5 to 7 minutes until they are golden brown and tender. Stir often so the garlic does not burn. 
That’s it! Have a taste and welcome your new relationship with the brussel sprout!
- 1 pound brussels sprouts, cut in half
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- A couple pinches of crushed red pepper
- Salt
- Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until bright green, about 2 minutes. Drain and pat dry.
- In a large skillet or frying pan, heat the oil until shimmering. Add sprouts over high heat undisturbed for 1 minute. Add the minced garlic, crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the brussels sprouts are browned and tender, about 5 minutes. Be careful not to let the garlic burn. It is important to keep stirring. Serve warm.
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
{ 5 comments… read them below or add one }
Looks delicious! Ive been trying to get my husband/kids to eat their sprouts for years so I will have to try this!
I bought a large stalk of brussel sprouts at Trader Joe’s and wanted a different way to make them, my way was boring. Came across your recipe, tried your recipe and my husband and I loved them. Thank you for making me look like a star
We will now eat brussell sprouts more often.
I also enjoy your blog and humor. Look forward to reading it.
I love her spooky jammies! She is too cute to be true.
Brussel sprouts never appealed to me but this recipe makes them enticing! I will be sure to give them a whirl.
Happy 6 months to Maya! Keep the great recipes coming.
Hi Christina, thanks for the twitter follow. Nice to make your acquaintance. Mrs. Stuntman made a similar dish and I must agree that Brussel sprouts get a bad rep. Next time, try adding a little bacon and some slivered nuts for a contrast in texture!
Oh, and I might be able to shed some light regarding your daughter’s poop. Has she started eating solid foods recently (i.e. rice cereals, cream of wheat, etc.)? That might explain it.
Thanks! Yes she just started eating solids so that must be it. I love bacon, I will definitely try adding bacon that sounds delicious.