Whenever I tried to cook Brussels sprouts before this recipe, they always turned out too bitter. But I had the below dish at a party, loved it, and asked for the recipe. It’s a bit of a winger, since Christina didn’t send the recipe to me with a ton of detail, but I’ve always had success with it. It’s also great as leftovers. Enjoy and try it even if you think you don’t like Brussels sprouts!
- 1 lb Brussels sprouts
- 1/4 to 1/8 lb shallots
- 1-2 tbsp butter or olive oil or both
- 1 cup chicken broth (or water, it seems like the broth is tastier though)
- Salt and pepper
- Lemon and pepper flakes to taste
Cut off and discard the ends of the sprouts and halve them.
Slice 1/8-1/4 lb of shallots. Caramelize slowly over low-med heat in a butter/olive oil combo. Be sure to salt them as you’re cooking them. Remove shallots from pan.
In same pan, add more olive oil and butter, turn to med-high and caramelize the sprouts, stirring only a few times.
Once you’ve reached satisfactory caramelly goodness, add stock or water and cover to soften. Cook for 10 min or so. Add the shallots back.
Salt and pepper to taste. Finish with red pepper flakes and a squeeze of lemon.
Cook’s note: If you like bacon, use it instead of shallots, or even in concert with them, instead of the oil/butter.
–Recipe courtesy Christina Donley.
Finished sprouts (not as caramelized as I normally do them):