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.
Categories: Sides
Sounds delicious! Can’t wait to make some.