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Nov 16, 2007 01:29 PM

Campanile Brussel Sprouts - YUM

Help. Does anyone have the recipe for the braised brussel sprouts that they serve at Campanile on La Brea? They are my favorite and would like to make them for Thanksgiving. I can't find one online. Thanks in advance!

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  1. I don't, but I can share my favorite method. It is the only way our family will have them now.

    Cut each sprout in 1/2, steam for a few minutes just to soften slightly.
    Heat a saute pan with some butter & olive oil, add the sprouts cut side down.
    You want them to get some good color. The last 2 minutes, add a sprinkle of sugar
    which will give them an even better caramelized color. Be sure to move them around at this point. Season w/ S&P. Done!

    1 Reply
    1. re: dbug31

      Did they also have a balsamic glaze?
      If so, just hit them with a splash of vinegar right before removing them from the pan.
      I'm hungry just thinking about it...

    2. They are not in the Campanile Cookbook, unfortunately. Here is a great Suzanne Goin Sprout recipe, which I am going to make (I've made it before, it is excellent). Check it out, it might be similar.

      1 Reply
      1. re: Tom P

        Thanks, I will try this. Suzanne worked at Campanile before opening Lucqes. Maybe this was the recipe she used. At least I will get close. Thank you so much!!