Friday, 11 April 2014

In the Kitchen: Brussel Sprout Sauté

I am always looking for great side dishes to serve that make vegetable more flavorful. So much of the time when you go to a restaurant and order a steak or a piece of fish that is phenomenal you end up with a side of vegetable that are lacking in flavor. The brussel sprouts I love to make are a delicious balance of savory, tangy, and a touch of sweetness. I recommend these with my Sassy Salmon recipe or with a nice pork chop.

What you will need

1 lb. brussel sprouts thinly sliced 
1 small yellow onion sliced thinly 
1 shallot thinly sliced
2 garlic cloves minced
2 tbsp apple cider vinegar 
1 tbsp light brown sugar
2 slices prosciutto (optional)
2 tbsp olive oil

I like to make this a vegetarian dish so I omit the prosciutto. Both versions of this dish are delicious though. 


  1. Heat 1 tbsp of olive oil in a large deep skillet on medium heat
  2. Add the onion and shallot and sauté until lightly browned
  3. Add garlic and sauté for 30 seconds
  4. Add remaining olive oil and all the brussel sprouts to the pan 
  5. Meanwhile stir the brown sugar and the apple cider in a small bowl till combined 
  6. Once the sprouts are cooked down but still have a bit of a crunch remove from heat and toss cider vinegar mixture on them till coated. Serve immediately. Top with chopped pecans or walnuts.
  (If you desire to use the prosciutto chop it into small pieces and sauté before anything else. Remove from pan when crisp. Then proceed with sautéing all the other ingredients in the fat from the prosciutto.)

From the Harvest Table


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