This may be my only recipe to come from a novel – and for brussel sprouts, no less! For an inexplicable reason, I was fascinated enough by a brief mention of a recipe in Roberto Bolano‘s epic masterpiece 2666 that I tried it. After purchasing brussel sprouts at the farmer’s market this past weekend, I was excited to try it again. But I never wrote it down, and I lent the book to a friend. What to do? Turn to the Internet, and no kidding, someone else had blogged the recipe.
2666 is truly a tour de force – five stories in one, each story seemingly unrelated, but revolving around a border town in Mexico. The third story dealt with a reporter sent to cover a boxing match. In the lead up, he goes to interview a former radical turned cookbook author and preacher. The preacher notes the importance of nutrition and gives his recipe for brussel sprouts with lemon. As the character touts: nutritious and easy to make.
Here is is with my edits:
In a pot of boiling, salted water, cook 2 lbs of cleaned brussel sprouts for 20 minutes or until tender. Drain, set aside.
Heat 3 tablespoons of olive oil in a skillet, add 1 finely chopped onion and zest from 1 lemon, let it begin to carmelize, then add juice of 1 lemon, salt and pepper to taste.
Add brussel sprouts, cut in half if too large, allow to brown around the edges, to bring out the sweetness against the bitterness.
My favorite way to eat? With quinoa and a hearty glass of red wine. Great for fall.