Crispy Lil Darlin’s!

Let’s face it, there is a narrow path between great and sucky Brussel sprouts. I was wary about how simple this method was, but the results are spectacular! Crispy, richly caramelized nuggets in a straight forward technique. Cooking Brussels sprouts in water or steam does not bring out their deliciousness like dry heat and enough to char them

• ROASTED BRUSSELS SPROUTS
• SAUTÉED BRUSSELS SPROUTS WITH CARAMELIZED FISH SAUCE
• SAUTÉED CABBAGE & SHROOMS WITH CARAMELIZED FISH SAUCE

ROASTED BRUSSELS SPROUTS

INGREDIENTS:

• Brussels sprouts – 1-1/2 LBS
• olive oil – 3 TBS
• salt – 1 tsp
• pepper – 1/8 tsp

INSTRUCTIONS: ROASTING

1. Lightly trim the stem ends, then halve [quarter any larger ones]
2. It’s okay to leave some stray green leaves in the mix, they will char and boost flavor
3. Preheat the oven to 400º F
4. Toss all the ingredients gently in a large bowl and pour out onto a baking sheet
5. Bake for 30-40 minutes [depending on the size of the sprouts], shaking the sheet every 5-6 minutes.
6. They are done when deep charred spots appear

If you like, serve with a spritz of apple cider or balsamic vinegar

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SAUTÉED BRUSSELS SPROUTS WITH CARAMELIZED FISH SAUCE

I can’t imagine having a Brussels sprout dish tastier than this!

INGREDIENTS:

• Brussels sprouts – 1-1/2 LBS, halved [or into quarters if large]
• neutral oil – 2 TBS
• shallot – 1/4 cup, minced [or sweet onion]
• SAUCE
  • brown sugar – 1/4 cup
  • water – 1/4 cup
  • fish sauce – 1 TBS

1. In a small jar make and shake the sauce
2. Sauté Brussels sprouts in oil using a large skillet— in a single layer, cut side down; don’t move them for 3-4 minutes, until dark spots appear
3. In the meantime, mince a small shallot or a 1/4 cup onion
4. Turn the sprouts over and make room in the center for the shallots [drizzle a little oil over shallots and cook them until slightly browned—a couple minutes
5. Pour in the sauce. cover and steam-sauté a couple minutes—until Brussels sprouts are crisp tender

CABBAGE & MUSHROOMS WITH CARAMELIZED FISH SAUCE: If you don’t have Brussels sprouts, substitute with squares of cabbage, and flesh it out with sliced mushrooms. Follow the instructions above

Recipes adapted by B. Hettig