While I’m sure there are still people who recoil at the prospect of eating their sprouts, these homely little vegetables have come a long way in the last few years. I grew up with brussels sprouts boiled whole and perhaps served with a little melted butter. The whole process left them hard to eat, bitter nuggets of displeasure. Perhaps the reason they are the icon of childhood pickiness.
These days they are one of my favourite vegetables. There are a variety of delicious ways to serve them but I just came across this recipe yesterday when I was cleaning out my hard drive. I made this dish to serve with a Thanksgiving feast and the slightly sweet, slightly vinegary and wholly buttery dish was a great accompaniment the turkey and mash.
Adapted from Epicurious
- 6 tablespoons butter, divided
- 230 grams (1/2 pound) shallots, thinly sliced
- Coarse sea salt and pepper
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 700 grams (1 1/2 pounds) brussels sprouts, trimmed
- 3 tablespoons extra virgin olive oil
- 1 cup water
- Melt 3 tablespoons of butter in a medium over medium heat. Add shallots, sprinkle with salt and pepper and cook until soft and golden, about 10 minutes.
- Add the vinegar and sugar and stir until brown and glazed, about 3 minutes. Remove from heat.
- Halve the brussels sprouts length-wise and cut into thin slices. Heat oil over medium heat in a large, heavy-bottomed skillet. Add sprouts and sprinkle with salt and pepper. Cook until browning at the edges, about 6 minutes.
- Add 1 cup of water and 3 tablespoons of butter. Cook until most of the water evaporates but the sprouts are still bright green, about 3 minutes.
- Add shallots and season to taste.