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

This is one of my favorite dishes!

• Roasted
• Sautéed with Caramelized 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 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 – For a vegetarian variation, use Worcestershire
  • brown sugar – 1/4 cup
  • water – 1/4 cup
  • fish sauce – 1 TBS

1. In a small jar add the sugar, water, and fish sauce; shake several times to dissolve
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 shallot or \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

Recipes adapted by B. Hettig