Caramelized Brussels Sprouts with Mustard
Once I started cooking brussels sprouts like this, nobody ever wanted them any other way. The trick is long, uncovered cooking; it gets the little cabbages nice and brown but they don’t get that mushy texture like when they’re steamed to death.
I learned this from Jason French and David Padberg two chefs at the late, great, clarklewis here in Portland (and by “late” I mean the long gone days of Michael Hebb’s original restaurant). Jason’s now chef-owner at Ned Ludd; David’s the chef at Park Kitchen. They used butter, “more than you might think,” as David said, but I use extra virgin olive oil, natch, and the results are delicious.
Trim a pound of sprouts, then halve or quarter lengthwise (the flat cut surfaces brown better). Dice a medium onion. Cook the onions in enough extra virgin olive oil to cover the bottom of a heavy 10-12 inch skillet and a good pinch of sea salt for a few minutes. Reduce the heat to medium low and add the sprouts. Cook uncovered, turning occasionally, for about 45 minutes, until the sprouts have browned nicely. Add about a half cup of whole grain mustard, stir, and cook for another 10 minutes. Serve immediately.