Monday, June 17, 2013

Peppery Orange Brussels Sprouts

I was out at Hillbilly Tea for a work lunch last week. Sounds very Kentucky, right? It is amazing! The food is great and they have a lot of fun tea, too. If you are ever in the Louisville area, I strongly suggest you stop by.

Anyway, while perusing the menu I spotted brussels sprouts as one of the side dish offerings. As you know, I freak over brussels sprouts. So I had my little b'sprouts freak out at the restaurant and one of my fellow lunch guests mentioned he and his wife used to cook brussels sprouts in orange juice. I had never heard of such a thing, but it involved my favorite baby cabbages, so I was in.

I let it stir around in my mind for a few days and finally decided on a simple mix of brussels and onions with some orange juice and zest and a little spice from some ground black pepper. I let them sit in the cast iron skillet just long enough to get that crispy brown crust that I love and then added all the orange-y flavor. You should go make this now and then share some with me because writing about them is making me hungry again!

Peppery Orange Brussels Sprouts
Serves: 4 - 6

- 2 lb brussels sprouts, quartered
- 1 medium sweet onion, thinly sliced
- zest and juice of one orange
- 1 tbsp olive oil
- 1 tbsp ground black pepper
- a dash of salt to taste

- Heat a large skillet (preferably cast iron) over medium-high heat
- Place brussels and onions in skillet and cook for 5 minutes (until they just start to brown)
- Add juice and zest and cook for an additional 5 minutes (I stir more frequently in the second five minutes to keep them from burning)
- Add pepper and salt. Stir well and serve!