11/19/10

sauteed shredded brussels sprouts



When I was a kid, I was deprived brussels spouts. My dad hated, hated, absolutely loathed brussels sprouts. He would talk about how when he was a kid, he was forced to eat those nasty things and since he did the cooking in our house... HE WASN'T MAKING BRUSSELS SPROUTS. Kinda like how I hate peas and never make them because... "Damn it! I do the cooking in this house and I AM NOT MAKING THOSE LITTLE NASTY MOUTH GRENADES!"

So I never really ate brussels sprouts until I was an adult and I love, love, absolutely adore brussels spouts. Come to find out after my dad remarried and his wife made him brussels sprouts, he likes them too.

:::

sauteed shredded brussels sprouts with ham and toasted pecans: bon appetit november 2010

*The recipe says serves 10. HA! We had 5 people eat all of this at one sitting. We love our sprouts. Also, the recipe originally calls for 2/3 cup of chicken stock but I replaced 1/3 of the stock with a 1/3 cup of Sauvignon Blanc. After tasting the original recipe I felt that the sprouts needed a little more acidity so I splashed some rice wine vinegar before serving. And one other note I think that some dried cranberries might be nice addition.

2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
1/3 cup  chicken broth
1/3 cup dry white wine
Coarse kosher salt
1/2 cup pecans, toasted, chopped
rice wine vinegar, optional

Trim the root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds.

Melt butter with olive oil in large deep skillet over medium heat. Add ham and saute until golden, about 3 minutes. Add garlic, stir 30 seconds. Add brussels sprouts, broth and wine, saute until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt, black pepper, and a splash of rice wine vinegar. Transfer to serving bowl. Sprinkle with pecans.

:::

I love Fall. The colors, the chill in the air, the food, Thanksgiving, sweaters, scarves, and the walks with my camera.










6 comments:

Melissa said...

Fall is the best. *Sigh* And I'm making sprouts, but I'm still a gonna do 'em my way. ;)

Made To Move Fitness said...

seriously digging on this recipe. I just sauteed brussel sprouts for my wife (note: I'm the cook)and it was nowhere as genius as this. Looking forward to wowing her as her pregnancy obsession with pork continues.

me again said...

I am SO up for this .... but with bacon instead. Isn't everything better with bacon?
And those autumn pix? Divine.

Denise Michaels - Adventurous Foodie said...

Brussel sprouts wasn't a regular on our holiday table. Sometimes we had 'em - other times we didn't. Sometimes we had 'em with Sunday dinner and other times we didn't. I think they must be making a resurgence because I'm seeing recipes for 'em all over the place lately. Guess I need to get on the bandwagon and make some.

Cheryl said...

Yummy those are making my mouth water. I adore them, but my husband hates them, so I can only make them when he is on a business trip!

Alicia said...

If they have brussel sprouts at the store in the morning, these are def on the menu tomorrow. I usually just roast 'em black n crispy with lots of salt and olive oil. Thanks for the new idea!