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This has been a long couple of weeks!  I’ve been so busy with school work and personal projects that I’ve hardly had a moment to actually do my hair in the morning, much less focus on my favorite hobby (eating, duh).  It’s been all rats nests and veggie wraps for me.  Ben Folds has been on my mind a lot, distracting me, but I’m feeling a little bit better.  Scott and I are leaving for Atlanta in a couple days so expect the streak of infrequent posts to forge ahead on it’s path to complete and total apathy, uninhibited, for another week or so.

I would like to talk to you all about brussels sprouts (named after the Belgian capital Brussels, with an s, yo).  Something has been going on with brussels sprouts and I.  I know what you’re thinking, too soon, right?  Well I’m sorry, but I just had to let you know, because it could be getting serious.Anyways, I’ve been eating a serving of brussels sprouts everyday for the past couple of weeks.  I don’t know how this whirlwind affair started, but they have become such a huge staple for me now that I had to write about them.  Unlike Ben Folds, they’re low in calories for a gigantic serving, and have impressive numbers in the vitamin K and vitamin C department (270% and 160%, respectively).  Long story short, you didn’t want to eat them when you were a kid, so they must be good for you.  And they are good.  I wouldn’t lie to you.

I’ve been fine tuning my brussels sprout and onions recipe for weeks.  It started with just some simple steam/saute action, moved to braising.. they’ve been covered in gravy, charred, roasted.. tossed with almonds, tossed with rice, tossed with fake chicken.  But this is it, baby. 

Brussels Sprouts and Pearl Onions with Romano Cheese Sauce

• 10-12 brussels sprouts, stems cut, halved and outer leaves removed
• 5-7 pearl onions, halved and peeled (warning: these onions are really bad on the eyes)
• 1 1/2 cups vegetable broth, divided
• 1/2 cup milk
• 2 tablespoons olive oil, divided
• a few tablespoons of flour
• 1 tsp cajun seasoning 
• 1 tsp garlic powder
• 1/4 cup shaved romano cheese
• 2 tablespoons grated parm
• salt and pepper to taste
• 2 cups cooked brown rice

Preheat one tablespoon olive oil in a large saute pan over medium high heat.  Add the brussels sprouts and pearl onions, halved side down.  Pour in 3/4 cup of vegetable broth, hit her with a few shots of salt and pepper, cover and forget for 8 minutesish.

In a separate pan heat remaining olive oil over medium heat and add one tablespoon of flour and mix until it forms a paste (obviously this is a tiny batch of rue, but with olive oil instead of butter because I save all my butter eating for desserts.  YOU can use butter if you prefer).  Pour in milk and remaining vegetable broth, mixing well.  Add a little more flour, a tablespoon sprinkled at a time!, as you see fit, until it thickens.  Add cajun seasoning and garlic powder.  Kick the heat back to low and mix in the romano and parm, stirring until smooth.  Salt and pepper to taste.

Check your sprouts and onions.  They should be very soft and browned nicely on the bottoms.  Roasting for impatient people.

Divide rice between two plates and cover each with half of brussels sprouts and onions.  Pour cheese sauce over vegetables and enjoy!

Serves: 2
Ready in: 15 minutes

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Filed under Vegetables and Sides

Tags: ben folds, brussels sprouts, cheese sauce, pearl onions