Brussel Sprout question.
Usually I slice brussels in half and braise in chicken stock. Also, I roast them. Last night I sliced them thin and sauteed them in a little olive oil. We loved the crunch of them but they needed a herb or something to jazz up the flavour. Any suggestions for sauteed brussel sprouts. Thank-you.
Garlic, lemon thyme and maybe just a hint of lemon zest
I also normally roast them with rosemary, garlic and some crushed red pepper flakes- Im sure that that would work in a sautee as well...
Ooooh yes. Caramelize a few chopped shallots in olive oil. Add a teaspoon or two of sugar to help get them nice and brown. Stir in a couple tbs. of sherry vinegar, salt and pepper.
Stir in thinly sliced brussels sprouts and saute and the edges are just brown. Add a half cup of water and a tbs. of butter, stir until water evaporates.
Remove from heat, stir in crumbled bacon and serve.
I based it off this recipe: http://www.epicurious.com/recipes/foo...
I find the use of sherry vinegar and adding bacon are changes for the better though.
I second creativefoodie42 for bacon and onion. I don't use garlic, but top it with chopped parsley. It's a great paring with Brussels sprouts.
I also like to caramelize shallots and mix them with a little cider vinegar and sugar before adding the cooked BS.
Another option would be browning the shallots, adding lemon juice, nutmeg, s & p and some chopped up chestnuts. Very seasonal as well.
I always start cooking brussel sprouts by chopping them in half and browning them-really develops flavor. I finish in a variety of ways, including deglazing the pan with white wine, adding some chicken stock and hitting it with a little butter and lemon.
Garlic, onions, and shallots all work with sprouts.