I love Brussels sprouts. I never ate them at home growing up, I don’t think my parents were big fans of them. After eating them for the first time about 12 years ago at my grandmother’s house I can see why they never developed the deep unabiding love I seem to have (she boiled the hell out of them, which was standard veggie prep in her kitchen. Love you Gram!) . I did not have them again until a year ago at Thanksgiving prepared with raisins and lardons and then again at a friends house with lemon and sesame. I’m in love.
Now a year later Brussels sprouts have been declared the new “it” vegetable and fantastic recipes for them seem to be popping up everywhere. I figured that it was high time I share my favorite way to prepare them. When I first made these I had two things clearly in mind; the holidays and my friend Kim. Both of which have gone hand in hand in my life for the last several years. Well really for most of my life, as we are both December babies and bonded when we were children because of it. Not to mention Kim and her husband William have been our guests at Thanksgiving the last four years.
As this year was our first without them I decided they should always be a part of our holiday table with this dish. Last year the four of us discovered together just how delicious Brussels sprouts are together and Kim was experiencing a new found love for Sherry, (a love Phil and I share) so, it seemed only natural they be combined in a pan. What a natural combination it is. The boiling water tamed the edginess of the sprouts and all those lovely brown bits and sherry enriched gravy make it a natural holiday dish.
Sherrried Brussels Sprouts
2 TBS Unsalted Butter
2 Pints Brussels Sprouts, washed, trimmed and sliced in half
1 Cippolini Onion (or 2 shallots), sliced into thin strips
Sel de Mer or other sea salt, to taste
Freshly Ground Pepper, to taste
1/2 cup Amontillado Sherry
1 cup Chicken or Veggie Stock
Melt the butter in a large saute pan over medium to medium high heat and add the Brussels sprouts. After a minute or two add in the onions, salt and pepper. Allow the sprouts to get quite a bit of color before deglazing the pan with sherry, being sure to loosen all of those delicious brown bits. Add in your stock and simmer for 15 minutes or so. If the pan becomes dry, just add in a bit more stock. You should have a nice bit of gravy gravy in the bottom of your pan. Serve nice and hot.
I think I am a rare person in this universe in that I love brussel sprouts in any form including Grandma’s boiled to death sulfur version. I can, however, vouch for this recipe (even though I was out of sherry and had to use port) and say they were wonderful and I loved the different dimension the slight caramelization added to the sprouts. They were a hit at Thanksgiving and Richard has requested them again at Christmas.
Leslie, I am making them with port at Christmas for a little change.
Hey, I’m a December baby too! I’ve never had Brussels sprouts, but I agree with you that it seems to be the “it” ingredient. I see recipes for them everywhere as well. I never seem to see them in stores though, but I’ll have to look harder.
Another december baby here who loves brussel sprouts. Maybe it is something to do with being born in december that makes us like them??? No one else in my family is that keen on them.
Have never had them like this though. Shall try it next week.
Merry Christmas to you both