Now, I must say that I was not a fan of Brussels sprouts until a few Thanksgivings ago when we had them with browned butter and chestnuts. AMAZING.
Since that time I have learned to love brassicas and enjoy the benefits of eating my leafy green veggies as often as possible. We’ve been enjoying the Brussels sprouts. Apparently Brussels sprouts are more popular than ever. I’ve been seeing fantastic recipes all over the place from pizza to salads.
I took a cue from the spaghetti and radiccio recipe I made last month and this recipe from Sheri Silver. I caramelized shallots and added sweet honey and balsamic vinegar to them, and tossed in some thinly sliced Brussels sprouts. I only cooked the Brussels sprouts until they were barely tender. Then tossed it with hot, cooked spaghetti.
If you aren’t doing the vegan thing, by all means sprinkle some cheese on top or cooked, crumbled bacon. I liked mine with extra black pepper and a little squeeze of fresh lemon juice. Chopped nuts would also be a welcome addition. I decided to leave them off this time around.
8 oz. spaghetti (I used gluten-free)
8 oz. Brussels sprouts, cut in half and sliced thinly crosswise
Olive oil, for sauteing (about 1 Tbsp.)
1/2 to 3/4 cup thinly sliced shallots (about 5-6 large)
2-3 tsp. balsamic vinegar
2-3 tsp. honey
salt and pepper, to taste
optional garnishes: fresh lemon juice, crumbled bacon, fresh grated parmesan cheese, chopped nuts
Cook pasta in salted water according to package directions.
While pasta is cooking, heat olive oil in a large skillet. Add the shallots and cook until they turn golden. Add the balsamic vinegar and honey and cook a little longer. Add the Brussels sprouts. Stir constantly and cook until barely tender. Toss with the cooked pasta. Garnish as desired. Serve warm.
Serves 4-6 people.
How do you like your Brussels sprouts? (Or do you hate them?)