I think our oven is on its last legs. Things just aren’t baking or roasting right. This is especially unfortunate, as we’re moving into prime roasty/bakey season. So, our go-to plan for brussels sprouts (olive oil, salt, pepper, roast) is no longer a no-brainer. But steaming is a little…blah.
Enter braising. I’ve never really done this (to my knowledge), so I appreciated the clear instructions in this recipe from Smitten Kitchen. I made a couple of small alterations, and that’s what I’m posting here.
1 T unsalted butter
1 T olive oil
1 lb/500 g brussels sprouts, trimmed
Freshly ground black pepper
2 to 3 shallots, peeled and thinly sliced
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 T heavy cream
1 T smooth dijon mustard (or more to taste)
2 T chopped flat-leaf parsley (optional)
Heat oil in a wide skillet over medium heat. When it shimmers, add butter and when butter melts, add sprouts and arrange in a single layer, cut-side down (if they don’t all fit, brown in batches, then add all for next steps). Sprinkle with salt and pepper and allow them to cook until lightly browned, about 5 minutes. Add shallots and garlic, stir and cook until they soften slightly. Add wine and broth and bring to a simmer, lower heat to medium-low, then cover and cook for 15-20 minutes, or until sprouts are easily pierced with a knife.
When sprouts are cooked, remove them from the skillet with a slotted spoon, leaving the liquid behind. Add cream and simmer for 3 minutes, then whisk in mustard. Adjust seasoning as necessary, add sprouts back to skillet to heat through and coat with sauce.
I was wondering what vegetarians bring to Thanksgiving dinner potlucks. My favorite vegetarian over at zurika.com said “roasted sprouts.” I was intrigued — at first I was thinking alfalfa or mung bean sprouts or something. When she clarified that she meant Brussels, I was inspired, having previously only had them steamed. Maybe that’s because I’ve only been eating them since I turned 32 or so … perhaps I was bound to discover the roasted method sooner or later.
I googled around and found the Barefoot Contessa’s version. Some other versions I found called for chiffonading or discarding (!) the outer layer of leafy sprouty goodness.
In the end, I opted for B.C.’s ingredients, but with an 8″ square glass baking dish to prevent any escapees from rolling off her recommended sheet pan during the shaking episodes.
1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F (204°C).
Cut off the sproutbutts and pull off any yellow outer leaves. Cut each sprout in half; we’re going for maximum surface area here. Don’t discard any nice green leaves which loosen up and fall off in the process — you will thank me later. Mix them in a bowl with the olive oil, salt and pepper. Pour them into a glass baking dish and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shaking the pan from time to time to brown the sprouts evenly was too risky for me, so I stirred them a few times over the course of the roast time. The loose leaves brown up and look a little weird, but they have a lovely crispiness to them. (You’re welcome!)
They were mighty tasty, hot and fresh out of the oven, but I thought they needed just a little something extra. I threw a little Herbes de Provence in garlic butter leftover from a previous variation on a garlic bread theme on there. Then they were perfect.