Vegetables for Meat Lovers
How to make Brussels sprouts with chestnut brown butter
It seems as though everywhere we turn, Brussels sprouts are appearing alongside their ubiquitous counterpart, bacon. George Sabatino of Stateside in Philadelphia insists that the hearty green vegetable, though, can stand tall without the bacon boost. In Sabatino's dish, oyster mushrooms and roasted chestnuts offer texture and earthy underpinnings, while red pepper flakes, honey and sherry vinegar have the tiny cabbages popping with zippy flavor. It's a rich, handsome side, with nary a bacon piece in sight.
Brussels Sprouts with Chestnut Brown Butter
Yield: Serves 4
Cook Time: 20 minutes
2 pounds Brussels sprouts, trimmed and ends scored with an "X"
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
¼ pound oyster mushrooms, stemmed and sliced
2 tablespoons sherry vinegar, divided
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, thinly sliced
1 tablespoon red pepper flakes
1 teaspoon honey
4 jarred roasted chestnuts, coarsely chopped
1 tablespoon water
Flaky sea salt
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