I just love putting Brussel sprouts on the menu! Not that I am a spiteful person but it is always fun to watch everyone’s faces when they arrive on the table – I do think they seem to mess with everyone’s heads!
Brussel Sprout’s cop such a bad wrap, in my opinion. You are either a lover or loather. For the loathers, I hope this recipe can convince you that if cooked properly, they are a vegetable fit for a queen & a worthy addition to any gorgeous spread. I adore them & get so excited when they start to ‘sprout’ each winter.
24 small Brussel sprouts
A good glug of extra-virgin olive oil
Sea salt and freshly ground black pepper
A good knob of unsalted butter plus another reserved for later
1 tablespoon of brown sugar
A good handful of finely chopped Italian parsley
3 tablespoons of slivered or chopped almonds, toasted
Wash the Brussel sprouts well. Trim the stem ends and remove any raggy outer leaves.
Blanch the Brussel sprouts briefly in boiling salted water. Remove & drain.
Cut in half from stem to top and gently toss them in a bowl with a good glug of olive oil.
Heat a good knob of butter in a large pan over medium heat. Don’t overheat the pan or the outsides of the Brussel sprouts will cook too quickly. Place the Brussel sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt and cook for roughly 5 minutes. The bottom of the sprouts should only show a hint of browning. Taste one of the sprouts & check for tenderness. If not cooked enough, cover and cook for a few minutes more.
Once just tender, turn up the heat and cook until slightly caramelized. Add the reserved butter, season with a little more salt as well as a few grinds of pepper. Add the brown sugar and toss gently. Once the sugar has dissolved, and the parsley & toss the almonds through the dish.
Brussel sprouts really must be served immediately for best enjoyment & man, are they enjoyable!
I can’t wait to hear your thoughts!