Caramelized Brussels Sprouts Two Ways

Nov 21st, 2013 | By | Category: Blog

I think the key to keeping these little cabbages delicious is cooking them over high heat. They brown nicely and get tender without becoming mushy. Use a heavy skillet, preferably cast iron, and plenty of extra virgin olive oil. Here are two different recipes, both starting with the same stove-top approach.

Cut a pound sprouts into quarters lengthwise. Some of the outer leaves may come off, but keep them with the quartered sprouts. Let the oil heat over medium-high for about a minute, then add the sprouts. Stir frequently and cook until the sprouts have browned nicely on all sides. I like mine fairly dark, right at the edge of being burnt, so I cook them for about 15 minutes.

With Stoneground Mustard

I learned this from Ned Ludd’s Jason French and David Padberg, now at Raven & Rose, when they cooked at Clarklewis here in Portland.

After the sprouts are browned, add a chopped onion, a healthy pinch of salt, and cook for another 10 minutes. Stir in about a quarter cup (more is better than less) of stoneground mustard. Cook for another 10 minutes or so, taste for salt, and serve.

With Honey & Sage

When the sprouts are caramelized, add a chopped red onion, a healthy pinch of salt, and about 2 tablespoons of chopped fresh sage (maybe 8-10 leaves, depending on the size). Cook for about 10 minutes, then add about one tablespoon each of honey and Katz Trio red wine vinegar. Cook another minute, adjust the salt, and serve.

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