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 ButterRecipe adapted from George Sabatino, Stateside, Philadelphia, PA
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
1. Fill a large bowl with ice and water and set aside. Cook the Brussels sprouts in a large pot of liberally salted boiling water over high heat until the sprouts are light green, 3 to 4 minutes. Using a slotted spoon, transfer the sprouts to the ice-water bath and cool for 10 minutes. Drain and halve lengthwise.
2. In a large skillet set over high heat, heat 1 tablespoon of the olive oil until smoking, about 3 minutes. Add the mushrooms and cook, without stirring, for 1 minute, then shake the pan and continue to brown the mushrooms for 2 minutes more. Season with salt and pepper; add 1 tablespoon of the sherry vinegar and stir with a wooden spoon, scraping up the browned bits from the bottom of the pan. Remove the mushrooms from the pan and set aside to cool on a baking sheet lined with a paper towel.
3. Set the skillet back over high heat and add the remaining teaspoon of olive oil. Place the Brussels sprouts in the pan, cut side down; season with salt and pepper and cook until brown, 5 to 7 minutes. Add the butter, garlic, red pepper flakes and the reserved mushrooms and cook until the butter is browned, about 1 minute. Stir in the honey and chestnuts, season with salt and pepper add the remaining 1 tablespoon of sherry vinegar and the water and stir to combine. Transfer to a serving dish, finish with sea salt and serve hot.
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