Thursday, January 14, 2010

Brussels Sprouts

My sister-in-law made delicious Brussels Sprouts for Thanksgiving a couple of years ago and it was requested again for this past years feast so it has been added to our list of family favorites.  She followed Brussels Sprout Hash with Caramelized Shallots from Bon App├ętit, November 2007.   I've simplified it a bit since I don't like to mess up two pans on a week night and I thought red onions (no shallots in the house tonight) cooked slowly were sweet enough to eliminate the sugar!  Also added some nuts for a little crunch.  Give it a try and let me know what you think.
Brussels Sprouts

1 1/2 pounds Brussels sprouts, cleaned and cut in half, then sliced
1 large red onion, cut in half, then sliced thin
1 TBS olive oil
1 TBS butter
1/4 tsp kosher salt
1 1/2 TBS sherry vinegar
1/2 cup pistachio nuts, roughly chopped


In large saucepan, saute sliced onion in butter and olive oil over low-medium heat until soft about five minutes. 
Turn heat up to medium-high and add sliced Brussels sprouts , stirring to coat evenly with oil and butter.  Stirring occasionally, cook about five minutes until Brussels sprouts and onions start to brown.

Reduce heat to low, cover pan and cook five more minutes.  Remove cover, sprinkle with salt and continue cooking, stirring often until evenly browned, about five to ten more minutes.
Sprinkle with sherry vinegar and stir to mix.  Adjust seasoning to taste.
Toss in chopped pistachios.
Serve and enjoy.

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