23 November 2008

Pan-Roasted Brussels Sprouts

I have a problem. I really like brussels sprouts. I happily eat them, and them alone, for dinner. I like them a multitude of ways, finely shredded and sauteed, braised with bacon, roasted in the oven, even just plain boiled (!). In the winter I eat them so often it's become a household joke. I get excited when I see them in the markets for the first time in the fall, and sad when they disappear in the spring (no matter how much I love brussels sprouts, I'm an avowed seasonal eater).

Poor sprouts, they're so maligned. My friend hates them because her mother always referred to them as "little brains." Bitter when not properly handled and terribly mushy when overcooked, it's easy to go wrong with brussels sprouts. But when right, they are oh-so-good. The best brussels sprouts I've ever had are the teeny-tiny baby ones they sell at Citarella in New York, each one the size of a coin, you can roast them whole and they are almost sweetly vegetal.

That taught me a good lesson about brussels sprouts, pick out the small ones and halve or quarter the larger ones so that they cook quickly without being bitter or over-cooked. My favorite way to cook brussels is to pan roast them: start on the stove-top and then finish them in the oven. These will be on our Thanksgiving table and if they aren't on yours, you've got a long season left to find a time for them.

Pan-Roasted Brussel Sprouts
By all means, saute a little bacon along with the shallot if you want to gild the lily. The brussels sprouts should be just tender in their centers when done (check with a knife tip), and I actually like it when some of the outer edges are crispy deep-brown-black crunchy savory perfection (the above picture, while they were delicious, weren't quite brown enough for my taste).

1 shallot, chopped
2 tablespoons vinegar or lemon juice
1/2 teaspoon (a sprinkling) of sugar
a medium bag of brussels sprouts, larger ones halved or quartered
salt and pepper to taste

1. Preheat the oven to 400 degrees F. In a large oven-proof skillet, heat a splash of olive oil. Add the shallot and cook until soft and translucent. Add the brussels sprouts and saute until the begin to brown on the edges - golden brown is good, but not completely done. Deglaze the pan with the vinegar, scraping up any brown bits, and sprinkle the sugar over, stirring so it melts. Season with salt
2. Transfer the pan to the oven to finish cooking. Check after 5-7 minutes, shaking the pan. Continue roasting, stirring every five minutes, until the brussels sprouts are cooked through and the edges are well browned (some of the stray leaves may blacken, that's totally fine). Check for seasoning, serve.

10 comments:

Quinne said...

Hi Mercedes :) Definitely not a brussels fan here, but your notes here have planted the seeds of possibilities. A great post!

Hope that you are well - and have a lovely Thanksgiving! Blessings, Q

Kristin said...

How do you keep them from becoming bitter? I've never had them prepared correctly.

Dia said...

Ooo, I love brussels sprouts, too! In our whole food store, full stocks come in about this time of year, & I picked one up last week. I tend to just slice off a handful for cooking, & last nite did a stir fry with onion, a leek, parnsnip, one sweet potatoe & one yam, a fes Jersulam artichokes from my garden, a cauliflower cross (also HUGE, so by the nubbin) & b. sprouts!! Yummmmmy!!
I just did stirfry; used veggie stock from the trimmings (except cabbage family) to simmer them in :)

Allie said...

Oh, I'm with you. Brussels sprouts are among my absolute favourites! These are beautiful!

breadchick said...

I'm the same way about brussel sprouts! I love them when they are butter soft inside and brown/black on the outside. Spread with butter, slightly mashed, and sprinkled with salt and pepper. Oh yum....

Kasey said...

Oh man, your problem is my problem. I LOVE brussels sprouts and am always trying to get my dinner companions to eat them. I've tried throwing in a few teaspoons of brown sugar in when I pan fry--it adds a nice crust and crunch that I think adds a little something.

Kate said...

I never liked brussels sprouts growing up, but your enthusiasm for them has inspired me to give them a second chance.

I love your blog, by the way. I lived in Egypt for a year and studied Arabic, and your blog always reminds me of food I ate there. I haven't made any of your Middle Eastern recipes yet but I plan to try the lahmajun after the holidays.

Kalee said...

Just tried these tonight and they are amazing! Thanks for sharing a recipe that got me to eat brussels sprouts for the first time (they weren't allowed within 50 feet of my parents home!).

Anonymous said...

Just want to say what a great blog you got here!
I've been around for quite a lot of time, but finally decided to show my appreciation of your work!

Thumbs up, and keep it going!

Cheers
Christian, iwspo.net

Anonymous said...

Just want to say what a great blog you got here!
I've been around for quite a lot of time, but finally decided to show my appreciation of your work!

Thumbs up, and keep it going!

Cheers
Christian, iwspo.net