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thanksgiving week 2015: caramelized brussels sprouts.

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To kickoff the Plumber’s Daughter Thanksgiving Extravaganza, we begin with the simplest of the simple. Brussels Sprouts, always a favorite vegetable of mine, can be found on any menu in any trendy restaurant in 2015. Which I think is hilarious given their status as a throwaway vegetable up until a few years ago. But throwaway they are not, and if you prepare them in the right way (read: DO NOT BOIL THEM), they can be a simply magical addition to any Thanksgiving table.

For our meal this year, we’ll be serving a caramelized version of this teeny tiny cabbage, a quick and easy side dish that comes together in a matter of minutes. If this version doesn’t suit your fancy, I’ve included several alternatives below. No matter how you cook them, however, brussels sprouts should take up some prime real estate on your Thanksgiving menu.

You ready? OK, let’s do this.

Caramelized Brussels Sprouts
Serves: 6

You will need:

2 pounds brussels sprouts, trimmed and cut in half through the root
4-6 tablespoons unsalted butter
Handful of brown sugar
Dark rum
Sea salt and freshly ground black pepper

Heat two tablespoons of your butter in a large skillet over medium-high heat. Once melted, add your brussels sprouts cut side down in a single layer (you may need to cook them in more than one batch of your skillet is not big enough to accommodate all of them at once). Season with salt and pepper and let brown without messing with them for approximately 5-7 minutes. If the pan is looking dry, you can add a tablespoon or two more of butter.

Once the brussels are nicely browned on one side, add in another two tablespoons of butter and stir/toss them in the pan to thoroughly coat in butter on all sides. Add in the handful of brown sugar and toss again to coat.

Now, grab your rum and taking the pan OFF THE FLAME, pour one turn of rum into the pan (just enough to coat the bottom of the pan). Place the pan back on the stove and stir to melt the sugar and butter into the rum. The rum will bubble up but will settle down quickly. Cook a few minutes longer, seasoning again with salt and pepper, until the butter/sugar/rum mixture reduces to a syrupy consistency. Test a sprout to see if they are done to your liking; if not, cook a few minutes longer. You want them to still have a little bite, and they should be bright green, but you don’t want them to be too raw.

When they are done, pour into a serving dish, topping with the pan caramel sauce, and serve immediately. These should be made just before you sit down to eat, as they taste best served piping hot from the stove. Simple, delicious, full of flavor and crunch. A perfect veggie addition to any Thanksgiving meal.

Not into caramelized sprouts? Try any of the recipes below.

Roasted Brussels Sprouts with Pancetta & Balsamic Vinegar (Ina Garten)
Fried Brussels Sprouts with Smoky Honey Aioli (How Sweet It Is)
Shaved Brussels Sprouts Salad with Walnuts & Pecorino (Epicurious)

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