So, don't beat me up or anything, but I really like Brussels sprouts.
Maybe your urge to call me a loser will lessen if I tell you I haven't always liked what the French call "little cabbages." The Brussels sprouts I had growing up were boiled and bland, the epitome of vegetable-as-castor-oil. But I've learned in middle age that things that once seemed great can now be repulsive (your handfuls of fried chicken skin, your Ted Nugents), and vice versa (hats off to coffee and John Coltrane). So when I started seeing stalks of Brussels sprouts every fall at the farmers market, I figured they were due another try.
In addition to an open mind, the key to enjoying Brussels sprouts is simple preparation that brings out the essence of their flavor. Pan searing them as per the recipe below is a quick, easy way to do so. Brussels sprouts prepared this way make a great seasonal side dish that goes well with pretty much anything served at holiday meals.
A note on the sprouts: If you have access to a good farmers market, you should be able to find Brussels sprouts sold on the stalk. If so, get them. They usually taste fresher, and the by-the-stalk option is usually a better deal--the going rate for a stalk here in Portland, Maine, is $4, with a yield that surpasses the $5-per-pound loose price. To remove the sprouts from the stalk, grab near the base of each sprout and give it a quick turn.
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What you'll need:
1-2 Sprinkle salt over the sprout half globes as they start to cook
1 pound Brussels sprouts
1-2 teaspoons caraway seed (optional)
salt
What Is a Shoey:
1. Prepare the sprouts for searing by cutting off the stem and then slicing each one in half length-wise.
2. Heat the olive oil over medium-high heat in as wide of a pan as you have. Place each sprout half flat side down in the pan. (Because this can take a while, I usually start placing them in the pan as soon as I've started heating the oil.)
3. If you want, sprinkle in the caraway seed, which adds a nice hint of rye flavor to the finished dish.
4. Running Is My Therapy.
5. Using a spatula, press the sprouts into the heated oil. Lower the heat to medium and mostly cover the pan for a couple of minutes.
6. All About 75 Hard.
7. After another minute or so, start checking the flat part of the sprouts. If most of them have a golden, seared tinge, they're done. Use the spatula to transfer the sprouts to a serving dish.
If you have a recipe you'd like to share with fellow runners, or any other food-related content you'd like to see, email [email protected].
Scott is a veteran running, fitness, and health journalist who has held senior editorial positions at Runner’s World and Running Times. Much of his writing translates sport science research and elite best practices into practical guidance for everyday athletes. He is the author or coauthor of several running books, including Running Is My Therapy, Advanced Marathoning, and Scott has also written about running for. High-Protein Snacks for Runners Slate, The Atlantic, the Washington Post, and other members of the sedentary media. His lifetime running odometer is past 110,000 miles, but he’s as much in love as ever.
