Once upon a time, eating brussels sprouts seemed like something i never ever ever ever wanted to do. They were foul and smelly and just generally gross.

Then i went to dell’anima and someone wiser than me (ok the chef) convinced me to try them.

I did. I was floored. They were awesome. I believe they are responsible for the NYC brussels sprouts craze of 2009.

These are based on those sprouts. Bacon’d up for the true believer.

serves 4 as a big side



Mise en Place
1/2 cup honey 2 tbs white wine vinegar
2 sprigs rosemary 2 tbs pink peppercorns
1 stalk brussels sprouts, quartered, leaves reserved 1/2 lb thick bacon, cut into lardons
2 shallots, sliced 1/4 cup dried cranberries
1/4 cup toasted walnuts

Equipment
1 skillet medium high
1 sauce pan medium to low

Dressing Directions
Step Action
1 Put honey, vinegar, rosemary, and peppercorns in a sauce pan
2 Heat on medium till just bubbling, then cut to low
3 Cook for 15 minutes

Sprouts Directions
Step Action
1 Sear off bacon, evac and reserve
2 Take out bacon fat until 2-3 tbs remain
3 Give the sprouts a hard sear
4 Once there is some color, add in shallots
5 Once the shallots have some color, add in cranberries and walnuts
6 Toss with some of the dressing, let it come to a bubble
7 Cut heat, evac, and serve

Props

Watch the chefs tell ya how to make it.

Theirs is a little different, it uses onions, cherries, and smoked pepitas instead of shallots, cranberry, and walnut. Theirs has no bacon, mine does. It’s all good.

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