I didn’t encounter Brussels Sprouts until I was much older, probably my college years. Why? Well they’re not common in any sort of Taiwanese, let alone, Asian cuisine. I feel as if I have missed out on the childhood hatred of this “miniature cabbage.” Yet, now I have such appreciation from them that I probably overdo it during brussels sprouts season.
I love how ridiculous they look on their stalk. I saw them on the stalk at Trader Joe’s for the first time last year, but after my initial purchase of them, I have concluded that purchasing them in a bag is much more convenient for my cooking purposes.
The recipe I use brings out a sweet and smoky flavour to the sprouts. Tossed in olive oil, salt, balsalmic and honey, there’s a great complexity to the flavor. They are incredibly easy to roast, but just be patient as they get to the “crispiness” you desire.
Recently in New York Magazine, famous chefs shared their favorite holiday recipes. Chef Zak Pelaccio (of Fatty Crab fame) shared his mother’s recipe for the sprouts. This recipe not only sounds amazing, but I may add it to my traditional Thanksgiving menu. I’ve posted the recipe below. All credit goes to Chef Zak Pelaccio and New York Magazine for sharing.
Ingredients
1/2 lb. thick-cut bacon, cut in 1/4-inch lardons
36 Brussels sprouts, trimmed, with outer 2 leaves removed, and halved
2 tsp. sea salt
12 chestnuts (roasted and peeled, broken into chunks)
3 garlic cloves, minced
6 sprigs thyme
3/4 cup heavy cream
1/4 cup New York grade-B maple syrup
1/2 lemonInstructions
In a large sauté pan or cast-iron skillet, render the lardons over medium heat until they are a rich brown. With a slotted spoon, remove the lardons to a paper-towel-lined plate, leaving the rendered fat in the pan. Toss the sprouts in the pan, season with sea salt, and cook in the bacon fat over medium heat for 1 minute. Add the chestnuts, and continue cooking for 4 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Pour in the cream, and reduce by half. Season to taste. Add the bacon, pour in the maple syrup, and give a squeeze of lemon juice. Cook, stirring, for another couple of minutes, and serve. (Published 2010 via Chef Zak Pelaccio and New York Magazine)