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SidesOctober 16, 2016

Brussel Sprouts ala dell’anima

Once upon a time, I hated brussels sprouts. Then i tried these. I never went back.

Brussel Sprouts ala dell’anima

Once upon a time, eating brussels sprouts seemed like something i never ever ever ever wanted to do. They were foul and smelly and just generally gross.

Then i went to dell’anima and someone wiser than me (ok the chef) convinced me to try them.

I did. I was floored. They were awesome. I believe they are responsible for the NYC brussels sprouts craze of 2009.

These are based on those sprouts. Bacon’d up for the true believer.

serves 4 as a big side

Props

Watch the chefs tell ya how to make it.

Theirs is a little different, it uses onions, cherries, and smoked pepitas instead of shallots, cranberry, and walnut. Theirs has no bacon, mine does. It’s all good.

Mise en Place

Ingredients

  • 1/2 cuphoney
  • 2 tbswhite wine vinegar
  • 2 sprigsrosemary
  • 2 tbspink peppercorns
  • 1 stalkbrussels sprouts, quartered, leaves reserved
  • 1/2 lbthick bacon, cut into lardons
  • 2shallots, sliced
  • 1/4 cupdried cranberries
  • 1/4 cuptoasted walnuts

Equipment

  • 1 skilletmedium high
  • 1 sauce panmedium to low

Directions

  1. Put honey, vinegar, rosemary, and peppercorns in a sauce pan
  2. Heat on medium till just bubbling, then cut to low
  3. Cook for 15 minutes
  4. Sear off bacon, evac and reserve
  5. Take out bacon fat until 2-3 tbs remain
  6. Give the sprouts a hard sear
  7. Once there is some color, add in shallots
  8. Once the shallots have some color, add in cranberries and walnuts
  9. Toss with some of the dressing, let it come to a bubble
  10. Cut heat, evac, and serve