Now that cooler weather is here, the Brussels Sprout crop is in and these cute little cabbage-like vegetables are at their peak. I know a lot of people don’t like Brussels Sprouts but I am convinced the reason is mostly because not much went into the preparation. I wanted to create something savory that had some sweetness but that still had some freshness. Overcooked Brussels Sprouts are not very appetizing.

A warm vegetable salad is just right!

Warm Brussels Sprouts Salad

• Brussels sprouts
• Red Onion
• Olive Oil
• Sea Salt
• Crushed garlic
• Red pepper
• Olives
• Fresh basil leaves
• Balsamic vinegar
• Pepper

It is important when using Brussels sprouts that you cut them in such a way that the pieces will cook evenly. I washed about a pound and cut them in half and then split the exposed core. You will have half pieces of Brussels sprouts but the core will be cut in two so it will be tender when the rest of the half is. That way you don’t overcook your Brussels sprouts trying to get the core softened.

Slice one red onion into half moons, dice a red pepper, peel the garlic. Use as much or as little as you wish—I used 3 cloves.  Slice 6-8 pitted olives of choice—I used green Cerignolas. (If you’ve been reading my blog lately, you know that I’m going to invite you to click on the word and learn to say it like our Italian friends do!)

Begin sauteing the red onions in about a tablespoon of olive oil and a pinch of salt until you see the onions begin to sweat. Add the Brussels sprouts and some more salt and saute for a minute or two. Add the crushed garlic and some spring water and put on a lid. Steam these for about 15 minutes so they are just tender but haven’t lost their freshness. Add the red pepper and olives and let them cook a moment. Add the fresh basil at the very end. I shredded mine (chiffonade).

Immediately remove from the heat and dress with balsamic vinegar. I used a basil-raspberry white balsamic. There are many choices of balsamic so please pick one that is available and that you like. Adjust with a bit more olive oil if you want and also pepper. Serve warm.

This became my main course for dinner. Sweet and satisfying!