Worcestershire-Glazed Brussels Sprouts

The process of making this dish brought to mind the phrase mon petit chou. It's a French term of endearment, and while the official definition declares that chou refers to a sweet pastry, I rather like the alternate translation,  'my little cabbage.' Let's agree that pastries may be universally beloved, whereas showing affection for a cabbage requires a greater commitment to the item in question. Either way, in the absence of my own chou whose size I can evaluate, I've gone ahead and made a whole bowlful of miniatures cabbages, to snack on, savor, and share. Fall has dumped its flavors into the produce troughs so I may wander through the grocery store and weigh down my arms with mole-ridden squash, half-piece pecans, and satchels of Brussels sprouts. The sprouts shed their leaves along the conveyor belt, as they're scrubbed clean, even as they lie on the cutting board. Despite the stray leaves, I (and you) will still be left with more than enough to make a pot-ful of tangy, pleasingly toothsome, very little, vegetables. 

Worcestershire has this lovely smokey-sweet quality that cloaks the sprouts, inviting their ruffles to soak up the sauce. It's a satisfying bite. Add a hit of dried basil, summer's vestiges, and you've got a dish that delivers the warmth just right for a cozy winter night and a memory of those sun-hazy days. 

Worcestershire-Glazed Brussels Sprouts

Ingredients:
1 lb. Brussels sprouts
2 TBSP olive oil
1 tsp. garlic powder (or four cloves of garlic, peeled and sliced)
1 TBSP worcestershire sauce (I used the vegetarian kind)
several pinches of dried basil

Directions:
--Halve Brussels sprouts. In a medium saucespan, heat olive oil. Add Brussels sprouts and garlic powder or garlic and sautee for 5 minutes or until leaves begin to wilt.
--Pour worcestershire sauce to the pan and continue cooking until the brussels sprouts are fork-tender. Add water by the tablespoon as necessary to help them cook. Remove from heat and sprinkle on basil just before serving.