It is Thanksgiving Week day 3! So far we’ve had Haricots Verts and Stuffing (TheBetterHalf’s favorite) and now it is time for my favorite – Brussels Sprouts! I know, it is hard to believe that I choose brussels over pie, but it is true. I just love brussels sprouts! There is something about their flavor -when they get all browned and crispy that I just can’t resist.
We eat brussels sprouts all the time, especially in the winter. I have no self control around them – I actually have to make only two (large) servings or else I just won’t stop eating them. I usually roast them in a 400 degree oven tossed in some olive oil, salt, and pepper. But for our Thanksgiving Week, I decided to try a new recipe, one for the best brussels sprouts that I have ever eaten.
They came from Vetri, a top Italian restaurant in Philadelphia. TheBetterHalf and I had dinner there about 5 years ago and I can still remember those brussels. Who would have thought that at the best Italian restaurant in town, I’d be most obsessed with the brussels sprouts? They were SO good – charred and crispy and flavorful. 5 years later I’m still thinking about them, so you know they must be good! I was thrilled to find a recipe for them online and decided they would be the perfect brussels for our Thanksgiving meal.
This is a simple recipe, but a flavorful one. The sprouts are cut in half, and each half is rubbed with a little garlic. Then you cook them in some oil and butter over high heat until they are brown and charred. Flip them over, season them with salt and pepper, and add some sherry vinegar. I made a special trip to Sur La Table to get sherry vinegar. This stuff is tasty! It is tangy and slightly sweet, and it paired very well with the brussels sprouts. Then you finish cooking the sprouts in the oven, and at the end toss them with a little more oil and vinegar. This is Thanksgiving after all, so don’t skimp on the oil!
I think I found a new favorite brussels sprouts recipe! These are delicious, and would be a beautiful and tasty addition to any Thanksgiving table.
Sherry Charred Brussels Sprouts
recipe from Vetri via Philly.com
20 Brussels sprouts
1 clove garlic
1 tablespoon butter
2 tablespoons extra-virgin olive oil, divided
3 tablespoons sherry vinegar, divided
Salt and pepper to taste
Preheat the oven to 400 degrees F.
Cut the brussels sprouts in half and rub the flat side of each with the garlic clove.
Heat the butter and 1 tablespoon olive oil in a nonstick, oven-safe skillet over high heat. Add sprouts, flat side down, and char them until dark brown, about 4 to 5 minutes.
Turn sprouts over and season with the salt, pepper and 2 tablespoons of the sherry vinegar (be careful when you add the vinegar to the hot pan). Cook for 1 minute. Place skillet in oven and bake until sprouts are tender, about 1 to 2 minutes.
Season with remaining 1 tablespoon olive oil and 1 tablespoon sherry vinegar, if desired.