Brussels spouts have gotten a bad rap. Mostly due to the fact that perhaps the only way we’ve eaten them is when they’ve been cooked to a mushy, gray pulp. I grew them for the first time this year in my garden and am still harvesting the generous offering the four plants have given all fall long. Turns out, Brussels sprouts are great roasted, sautéed or steamed and they pair extremely well with onions, bacon, Dijon mustard and full flavored cheeses and nuts. They are inexpensive and can be made special by the addition of one or two of these flavorful accompaniments.
Warm Brussells Sprout Salad with Toasted Pecans
1 pound brussel sprouts
2 tablespoons olive oil
1/2 teaspoon salt
Several grinds of fresh black pepper
1 1/2 teaspoons sherry vinegar
1/4 cup pecans, toasted and chopped
To cut the brussel sprouts, remove any tough outer leaves. Slice in half through the stem end and remove stem with a paring knife. Place the cut side down on the board and with a chefs knife, slice thinly. Heat a medium skillet over medium heat. Add the pecans and stir until they begin to brown and become fragrant. Remove pecans from pan, add the oil and then the brussel sprouts. Meanwhile chop the pecans and reserve until the end. Saute the brussel sprouts until they are bright green and tender, about 5 minutes. Add the sherry vinegar and then the pecans, toss and serve.
Serves 4-6
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