As I mentioned in a post earlier this week, I have taken on the Brussels Sprout. I plan to cook the detestible vegetable into submission, pickling it, spicing it, and sauteing it until it cries out to be eaten. My first recipe for brussels sprouts involved pickling them before sauteing them, and relied on the flavors of salt and vinegar to combat the intense bitterness brussels sprouts are known for. This recipe attacks from an entirely different angle, and the results were fantastic! This may very well be THE recipe for brussels sprouts. My housemate, who agreed to be my objective taste-tester also liked this recipe. We both felt that the mixture of sugar and spices was highly effective at neutralizing the harshness of the brussels sprouts. I'm taking it as proof that a spoonful of sugar really does help the medicine go down. These are nutty brussels sprouts, and they are well worth trying.

*serves 1
2 small brussels sprouts, chopped into 4 thin slices
a handful (2 tbsp) of chopped walnuts
1 tsp vegetable oil
1 tsp granulated sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
raisins to garnish

Heat the oil in a small nonstick skillet until it spreads to coat the pan, or a small piece of brussels sprout sizzles on contact. Add the walnuts, brussels sprouts, sugar, nutmeg, and cinnamon. Stir so that the brussels sprouts all get a thin coating of sugar and spices. Cook over medium heat for about 1 minute on each side, so that the sugar begins to caramelize on the surface of each brussels sprout. Remove from heat, garnish with raisins, and serve immediately.