Brussels sprouts are a cultivated member of the wild cabbage family, probably refined in ancient Rome. The first written reference to them is in 1587 in what is now Belgium, hence the name. Folks who don’t like Brussels sprouts probably have had them over cooked - overcooking should be avoided because it releases glucosinolate sinigrin, which has a sulfurous odor.
The combination of pineapple and Brussels sprouts at first seems an unlikely one, but the pineapple’s semi-sweet tartness contrasts beautifully with the butter and cinnamon and the fresh crunch of the Brussels sprouts. Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as vitamin C (94 %DV in a 1 cup serving) and vitamin B1 (8 %DV in a 1 cup serving). The contrast of the bright green and white of the Brussels sprouts and the bright yellow of the pineapple make this a great summer dish.
1 whole pineapple, skin removed, quartered, cored and cut into pieces roughly the same size as the Brussels sprouts
1 pound of Brussels sprouts, washed, bases removed, cut in half lengthwise
1 stick of butter (eight tablespoons)
1 tablespoon ground cinnamon
Zest from one orange
Juice from one orange, freshly squeezed
sea salt and pepper to taste
fresh mint as garnish
Put the cleaned Brussels sprouts in a large pot of salted boiling water and blanch for three minutes. Shock them in cold water immediately and reserve. In a sauté pan large enough to hold all the drained Brussels sprouts in a single layer, melt the butter. Add the sprouts and sear at high temperature until they just start to turn brown. Reserve. In the same pan place all the pineapple chunks in a single layer and sear until they just start to brown. Put the Brussels sprouts and pineapple chunks into a large bowl. Deglaze the pan with the orange juice, zest and cinnamon for two minutes. Pour the pan butter mixture over the pineapple and Brussels sprouts. Throw in a quarter cup of chopped fresh mint, sea salt and pepper and toss. Serve at once. [The acid in the pineapple will turn the bright green of the sprouts to a dull color if you let this dish sit too long.]
Richard Wottrich
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