Thursday, April 12, 2007
My favorite brussels sprouts recipe EVER
--Shredded Brussels Sprouts
Shredded Brussels Sprouts
The All-New Ultimate Southern Living Cookbook Copyright 2006
2 pounds brussels sprouts
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, minced
½ small red onion, cut into slivers (1/2 cup)
½ teaspoon salt
½ teaspoon pepper
¼ cup plus 2 tablespoons red wine vinegar
1 ½ tablespoons light brown sugar
Rinse brussels sprouts; remove discolored leaves. Cut off stem ends, and thinly slice brussels sprouts. (They should look shredded.) Heat butter and oil in a large deep skillet over medium-high heat until hot. Add shredded brussels sprouts, garlic and onion. Sauté 8 to 10 minutes or until brussels sprouts are tender and onion is slightly cararmelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Since I quartered the recipe, I left the sprouts in the pan since the small amount of vinegar would have evaporated almost immediately in an empty pan. Simmer over medium heat 30 seconds; pour over brussels sprouts and toss gently.
Yield: 8 servings
I love brussels sprouts but I have a complaint about most recipes that I've tried. The flavor doesn't often reach all the way into the core of the sprouts, and if it does, the outer leaves are usually soggy and overcooked. With this recipe, the brussels sprouts get a little bit crispy, the onions caramelize and the sweet-and-sour flavor gets dispersed throughout the dish evenly. It was heavenly. My only complaint with this recipe is that I only had a 10 ounce package of brussels sprouts (I quartered the rest of the recipe) and I didn't want to share.
Of course, you have to sacrifice aesthetics when you make this recipe. Brussels sprouts are so damn cute, aren't they? I did feel a little bad shredding up the tiny cabbages for this recipe but I forgave myself after I tasted it.
If you really wanted to guild the lily, you could add some bacon or pancetta to this - and/or raisins. Raisins! That just popped into my head. Is that a crazy idea? A quick Google search tells me that no, that isn't crazy. Brussels sprouts and raisins do mix. I can't wait to try that.
Blast From The Past: Brussels Sprouts With Pancetta from January 2006 - a good brussels sprouts recipe but not as good as today's recipe.
Question of the Day: What's your favorite vegetable?