Tasty Brussel Sprouts

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Yes, Nerdship, you read that right I said TASTY brussel sprouts. See guys, brussel sprouts get a bad rap – and it’s been ingrained in our noggins since we were little kids. Every time the illustrious sprouts have made it to the silver screen it’s been shortly followed by screams of agony and rejection. But why?

Brussel sprouts aren’t the devil. They are your friend. These cruciferous vegetables are good for you: they’re high in Vitamin C, high in fiber, great for those who have high cholesterol, and those who have thyroid issues.  And the most important of them all, they are delicious when cooked properly. When it comes to those little sprouts, it’s all about how you cook them. Whether it’s broiling, steaming, sauteing, or roasting – you can master the brussel sprouts and make them do your delicious bidding. Personally, I enjoy them after they’ve taken a nice long sauna with some bacon. Mmmmm… bacon!

For this recipe, we’re going to caramelize and saute these puppies. Unfortunately, I was sans-bacon since my ‘brussel sprout craving’ (or whatever you want to call it) started to beckon at 1:30AM. Why? I have no clue. My lack of bacon was not going to deter me. Things were looking grim for a while but then I realized that we had shaved deli ham in the fridge. Ham = Bacon = Deliciousness! All it takes is 17 minutes from start to finish – so that’s awesome, right!

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Tasty. Delightful. Caramelized.

Ingredients:

  • 2 tbsp of unsalted butter, melted

  • 5 pieces of sliced deli ham, cubed (if you have bacon – use it – cook the bacon first, then add it. If you have prosciutto, follow as planned)

  • 1.5 tsp of salt, I used fleur de sal

  • 1 tbsp of balsamic vinegar

  • 1/2 lb of fresh brussel sprouts (about 20-ish), washed and halved

  • 1/3 c of EVOO

  • 2 tbsp of parmesan cheese, finely shredded

  • 1 large shallot

  • 1 sprig of fresh rosemary

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Directions:

  1. Melt butter in a skillet on medium, and add in your sliced shallot. Cook till translucent.BrusselSprouts_nerdsandnomsense-3

  2. Add in your Brussel Sprouts, cut side down. Be careful, this part is a bit tricky and you might become a victim of the bubbly, splurty melted butter. Use caution. BrusselSprouts_nerdsandnomsense-4

  3. Sprinkle with salt, rosemary, and ham slices. Then pour in the EVOO and balsamic vinegar. Cook uncovered for 10 minutes.BrusselSprouts_nerdsandnomsense-5

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  4. Stir slightly, cover with tight lid and cook for another 5 minutes. Cook until the brussel sprouts are caramelized and darked on the underside and soft.BrusselSprouts_nerdsandnomsense-9

  5. Use a slotted spoon and remove from the EVOO, sprinkle with parmesan cheese, serve, and enjoy.BrusselSprouts_nerdsandnomsense-14

See that wasn’t so painful now was it? And now you have a delicious bowl of brussel sprouts and ham just waiting to be consumed. Om nom nom! The brussel sprouts have become deliciously caramelized and slightly charred on the bottom and the ham just crisps up so perfectly. There’s a slight tang to this dish but it couples nicely with the parmesan cheese – so it’s like a party in your mouth.

BrusselSprouts_nerdsandnomsense-12BrusselSprouts_nerdsandnomsense-11Are you a fan of the B. Sprouts? If so, how do you like to prepare them? Are you weary of them? Let us know in the comments below! 

Tasty Brussel Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 2 tbsp of unsalted butter, melted
  • 5 pieces of sliced deli ham, cubed (if you have bacon - use it - cook the bacon first, then add it. If you have prosciutto, follow as planned)
  • 1.5 tsp of salt, I used fleur de sal
  • 1 tbsp of balsamic vinegar
  • ½ lb of fresh brussel sprouts (about 20-ish), washed and halved
  • ⅓ c of EVOO
  • 2 tbsp of parmesan cheese, finely shredded
  • 1 large shallot
  • 1 sprig of fresh rosemary
Instructions
  1. Melt butter in a skillet on medium, and add in your sliced shallot. Cook till translucent and beginning to caramelize.
  2. Add in your Brussel Sprouts, cut side down.
  3. Sprinkle with salt, rosemary, and ham slices. Then pour in the EVOO and balsamic vinegar.
  4. Cook uncovered for 10 minutes.
  5. Stir slightly, cover with tight lid and cook for another 5 minutes. Cook until the brussel sprouts are caramelized and darked on the underside and soft.
  6. Use a slotted spoon and remove from the EVOO, sprinkle with parmesan cheese, serve, and enjoy.
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