|Rick and baby Brussels Sprouts, little green gems.|
Rick Nichols, food writer extraordinaire, was good enough to share his version of Marc Vetri's famous Brussels Sprouts. We had the good fortune to encounter Mr. Nichols at Kauffman's Lancaster County Produce in Reading Terminal Market this week where we chatted with him about Brussels Sprouts.
"People think they hate Brussels Sprouts because they associate them withe oversized, sulphurous orbs that you find in supermarkets. But Baby Brussels Sprouts are wonderful, " says Rick. He went on to describe his method of cooking them, which is a slightly simplified version of the Vetri version detailed in the link above.
Nichols-Vetri Sherry-charred Baby Brussels Sprouts
serves 4 as a side dish
20 Baby Brussels Sprouts, trimmed and cut in half
1 clove garlic, sliced
1 tablespoon butter
1 to 2 tablespoons extra-virgin olive oil, divided
2 to 3 tablespoons sherry vinegar, divided
Salt and pepper to taste
In large skillet, heat oil and butter. Add garlic and saute briefly, long enough to allow flavor to blend. Remove garlic from pan and discard. Add Sprouts, face down, and char them over high heat until dark brown, about 5 minutes. Remove from heat and season with 2 TBSP sherry vinegar, salt and pepper. Return to heat, allow flavors to blend, and add remaining vinegar, heat through. Serve hot immediately or at room temp up to six hours later.
We're adding this to our Thanksgiving menus. Thanks, Rick!