ROASTED BRUSSELS SPROUTS with BACON AND WALNUTS
November 17, 2011
I’m so confident in this dish that I can almost guarantee any brussels sprout haters will leave your table loving brussels sprouts. They’re in season and a great addition to any dinner. With Thanksgiving around the corner, you’ll have time to do a trial run with this dish so you can whip it up, no problem, when it’ll count most. I also learned, as I was typing this entry, that it’s brussels with an “s.” Up until now, I’ve been saying and writing “brussel” sprouts. Wow. Give me a minute to let this new information sink in. Ok, I’m ok now.
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I love that Trader Joe’s was selling this whole stalk for $2.99. I counted 68 brussel sprouts. Even the cashier admired my stalk and said I got a good one!
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Roasted Brussels Sprouts
Serves 4
1 pound brussels sprouts (about 20 whole sprouts), washed, cut in half
¼ cup extra virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
⅓ cup (or so) coarsely chopped shallots
2 slices bacon or pancetta, coarsely chopped
3 garlic cloves, minced
½ cup raw walnuts, chopped
½ tablespoon soy sauce + 1 tablespoon water (to season walnuts)
¼-½ cup chicken stock
Preheat oven to 375˚F.
Cut off the ends of the brussels sprouts and pull off any yellow outer leaves. Cut in half. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan (cut side down to retain moisture) and roast for 8 minutes, until browned on the underside.
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While the sprouts are roasting, in a medium to large fry pan over medium heat, first sauté the bacon (about 1 minute) as this will begin to melt the fat. Next, add the shallots and sauté until they’re a nice golden color (about 4 minutes). Add the garlic and sauté about 2 min more. Do not season with salt as the bacon/pancetta will be plenty salty. Using a slotted spoon, set the bacon/shallot mixture aside in a small bowl, leaving the bacon fat in the pan. You will use this rendered fat to give the sprouts a quick toss when they come out of the oven.
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In a different pan, toast over medium-low heat ½ cup raw chopped walnuts, tossing occasionally. After they’ve turned a nice golden brown (maybe 5 minutes), add a touch of olive oil to the pan, toss to coat, then add a bit of the soy sauce mixture to taste and keep tossing to distribute flavor. Take off heat immediately or the soy sauce will burn (but a tiny bit of burning will give a rich, caramely flavor). Set aside.
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When you take the sprouts out of the oven, don’t worry if they seem a little undercooked, you’ll finish them over the stove. Over medium high heat, reheat the pan with the rendered bacon fat. Carefully toss the hot brussels sprouts so they become golden brown on all sides. After they’ve browned to your liking, carefully and slowly add in the chicken broth to the pan, as it will sizzle and spit. You don’t have to add all of the broth, just enough to coat the sprouts. Immediately transfer to a serving plate and top the sprouts with the bacon and shallots, then scatter some chopped walnuts. If you don’t have soy sauce, roasted and salted walnuts or almonds will work too. Enjoy!
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5 Comments
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Rachel & Maya
This sounds like a great holiday side dish, but also something I’d love to eat all winter long.
Aren’t brussels sprouts delicious?? Trader Joe’s has them all year round, I think…
That’s a lot of sprouts for cheap! It looks delicious.
Trader Joe’s is crazy cheap but has quality items. It’s hard to shop elsewhere!
Reblogged this on JenCabezas and commented:
My new favorite veggie! So glad to find all these wonderful recipes.
Tried an awesome gargonzola stuffed date, wrapped in prosciutto, that turned out just perfect.