Watching the tube growing up, I always remembered TV parents telling their kids to "Eat your brussel sprouts!" with a look of disgust on the child's face. From then on, it was ingrained that I should steer clear from these bright foreign green mini-cabbage balls. It was never part of my Filipino diet growing up, not coming across it in restaurants until we went to Talde, a Brooklyn-based Asian-American restaurant. Dale Talde's menu blended flavors from east and west to create memorable delectable treats. One of our favorite side dishes is a deliciously sweetened seared brussel sprout. It was the first time I had them and I was hooked. We even tried to create our own version when we moved back to San Francisco. If you've never tried brussel sprouts ever in your life, this recipe is a must. "Eat your brussel sprouts!" said the all-american TV parent.
- 8 oz. of brussels sprouts
- 2 tablespoons of olive oil
- 1 teaspoon honey or sweetener
- 1 pinch of salt
- 1/4 teaspoon of Salt Lick or a seasoning of your choice
- Cut the ends and cut in the brussel sprout in half or 1/4 depending on the size.
- Toss the brussel sprouts in 1 tablespoon of olive oil.
- Add honey, salt, and Salt Lick or seasoning and mix.
- Heat a pan on medium heat and pour the other tablespoon of olive oil.
- Add the brussel sprouts and cook until one side is seared and caramelized, then turn.