Creamy Garlic Brussels Sprouts

1. Ingredients (sans parmesan)

This recipe was inspired by one that I found through Facebook. I executed it per instructions on a weekday evening, and I found it cumbersome. I'm willing to deal with one or two phases in a weeknight recipe, but not four. I don't really have time or attention for that level of fuss when I have my outfit to plan for the next day.

I did, however, love the basic flavour profile, so started think of ways to modify and simplify. This is the result. Even starting from un-touched Brussels sprouts, I would do this on a weeknight. It takes about 20 minutes from melting butter to that-look-in-his-eye from the boyfriend.

Creamy Garlic Brussels Sprouts

• 4 tablespoons of unsalted butter (half a stick, yo?)
• 1 cup diced onions
• 4 cups peeled Brussels sprouts sliced in half
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 generous tablespoon minced garlic
• 1/2 cup whipping cream
• 1/2 teaspoon corn starch
• Grated parmesan to taste



2. Onions seconds before becoming black

Melt the butter over low heat, then add the onions. Turn your burner up to high, and within about four minutes your onions will start to brown and crisp. Add the dry spices and stir thoroughly. (photo 2)

Add the Brussels sprouts. Stir constantly as the onions become blackened and the edges of the sprouts start to caramelize. When most of the spouts show some crisping, add the garlic and stir. (photo 3)

Add water to the corn starch to make a slurry. Add to the whipping cream and pour over the sprouts. Return the pan to low heat. Cover and simmer for about five minutes. Sprinkle with parmesan prior to serving. (photo 3)

Prepare for marriage proposals.

3. Ready for simmering!

4 Please, don't beg. I'm taken.