Serves: 2 | Time: 30 minutes
Brussels sprouts are one of the most fun fall vegetables to eat. Each sprout is like a tiny head of cabbage in itself. As the veggies caramelize a new depth of nutty sweetness is unveiled. You’ll probably want to make a double or triple batch because it’s just THAT good. The flavors would go great with some thick cut smoky, salty bacon, which you could add to the mix or serve on the side.
INGREDIENTS
- 2 cups Brussels sprouts
- 1 cup shredded carrot
- 1 large shallot or medium sized onion, thinly sliced
- Extra virgin olive oil or bacon fat
- Splash of red wine vinegar
- Salt and pepper to taste
DIRECTIONS
- Slice the large Brussels sprouts in half lengthwise so you’re cutting through the base of the sprout. This will help keep the layers together as they cook. The small ones can be left whole. Cover and sauté Brussels sprouts cut-side down over medium low heat with a glue of extra virgin olive oil or some leftover bacon fat for about 5-7 minutes until the sprouts have begun to brown.
- Add the carrot and shallot and continue to cook covered on low heat, about 5-10 minutes until the Brussels sprouts are tender.
- Uncover, and add a splash of red wine vinegar to the pan to deglaze, stirring quickly. Finish with more olive oil and salt and pepper to taste.