Brussels Sprouts with Shallot, Bacon, and Apple
Not so long ago, it seems, the Brussels sprout was embedded on the culinary popularity spectrum somewhere in the vicinity of, oh, head cheese, and fruit cake—mocked, scorned, derided as icky and gross. And no wonder: when boiled, these funny little veggies can be icky and gross—unless, of course, you like your food pale, bland, watery and your home to reek of cabbage (eww).
So how did this formerly maligned vegetable become darling of foodies and a player on trendy restaurant menus? Well, the message finally came through that boiling is the Brussels sprout's worst enemy. These days, cooks in the know braise, saute, and roast their sprouts, with seriously delectable results.
Brian and I are fully committed to the roasting method, which makes the Brussels sprouts caramelized, a tad crisp around the edges, and deeply flavorful. We happen to prefer ours very tender and browned—feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot, which becomes soft and sweet in the oven; bacon or pancetta, which coats the sprouts with its tasty fat; and, sometimes, a chopped apple along with the bacon. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.
BRUSSELS SPROUTS WITH SHALLOTS, BACON, AND APPLE
1 1/2 pounds Brussels sprouts, cleaned, trimmed, and halved
1/4 pound bacon or pancetta, cut into small pieces
3 small shallots, chopped
1 small apple, peeled, cored, and chopped
A couple tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. In a roasting pan large enough to hold everything in a single layer, toss Brussels sprouts, bacon, shallots, and apple with just enough olive oil to barely coat (remember, the bacon will give off fat, too). Roast for 35-45 minutes, stirring every 10-15 minutes or so. Season with salt and pepper.
Categories: Sides, Vegetables
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I just love brussels sprouts, and those look fantastic!
My new favorite way to make them is to shred them (in a food processor),sweat them in olive oil, and garnish with Parmigiano and pine nuts.
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Mmm, the above way sounds delish too! I actually uh, like cabbage's smell... but not in overpowering waves. Hehe. I have yet to attempt to make brussels sprouts... the BF will think I'm insane.
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Hi Karen--that sounds delicious! I'm always happy to hear about new ways to cook Brussels sprouts.
Yvonne--Brussels sprouts are awesome--you should totally make them. Try them with the bacon, and I'm sure you can convert even the BF.
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Heh, the other food bloggers tease me because he's insane, and I cook around a lot of his palate preferences (we live together, and I'm not keen on having tons of leftovers that only I'll eat... and I haven't yet mastered cooking for 2 with only a little leftover). When we met, he snubbed all seafood, though I've got him eating eel (and requesting it even!), some fish, calamari, clams... veggies are a much harder bit to tackle. Still, I'll give this a try... but I just ran out of bacon! Haha.
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Hi Yvonne--Just keep feeding him good food, and I bet he'll be eating Brussels sprouts and weirder stuff in no time!
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Roasted brussel sprouts are the best! There is another way to cook them so that they don't smell/taste like cabbage: many years ago at Susan Feniger's and Mary Su Milikin's restaurant City (unfortunately no longer open) they used to shred the brussels sprouts, sautee them in butter, and the sprinkle some lime juice over them - most people didn't even know that they were brussel sprouts.
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Two votes for the shredded--well now I really have to try it!
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