Thursday, December 6, 2012

Recipe of the week: Braised Brussels Sprouts with Shallots

A few weeks ago, a friend made this for a work party, they were amazing!  She didn't have the exact amounts of what she used (come to find out her boy friend who is a chef at The Salted Pig in Riverside helped her a bit), so I played with the ingredients a few times and the last time I nailed it.  People ate these that don't even like Brussels sprouts!  These are a bit on the Asian side but go well with most things.  Let me know what you think.  A Votre Sante!

1 1/2 lbs Brussels sprouts
2 shallots finely chopped
3-4 cloves of garlic minced
1 bunch green onions finely chopped
2 Tbsp olive oil
1/2 cup rice wine vinegar
1/4 cup sugar
1/2 tsp red chili flakes
1 tsp salt
1/2 tsp pepper

First, cut Brussels sprouts in half, then finely chop or mince the rest of your vegetables.  Heat olive oil in a large skillet, add Brussels sprouts flat side down.  Once they start to brown, about 5-8 minutes add the vinegar, sugar, salt, and pepper, coating the sprouts.  Add the shallots, green onions, and garlic, sauteing until translucent, (about another 5 minutes) add red chili flakes.  Pour into bowl and serve, enjoy!