For a Thanksgiving Special, I did a segment on Radio Boston about some non-traditional dishes. I volunteered to do the vegetable side dish. I’ve been really enjoying Brussel sprouts lately. It’s a great late fall treat. I love getting them right on the stalk that looks like a cave man’s club, becasue that’s how you know they are really fresh! A member of the Brassica family, which also includes cabbage, kale and bok choy (some of my other favorite vegetables), they’re loaded with vitamins, potassium, and iron. I firmly believe that if you don’t like Brussels sprouts because you think they’re bitter, you haven’t had my Brussels sprouts! (Or at least really good Brussels sprouts).
If you’re looking for something different for Christmas this year, or just a fun new side dish, this is a simple, quick and healthy dish, you’ve got to try this. It’s great for entertaining because you can do a lot of the work ahead of time. You can make the dressing up to three days before your meal and blanch the sprouts a day early, then just stir fry them to reheat and you’re all set.
Andy Husbands’ Minty Brussels sprouts
Serves four as a side dish
1 Recipe Vietnamese Vinaigrette (below)
2 tbs vegetable oil
4 cups, Brussels sprouts, quartered and blanched to al dente
½ cup mint leaves, roughly chopped
Place the oil in a heavy bottomed sauté pan; I love cast iron pans, over medium high heat. When the oil is hot and almost smoking add the blanched Brussels sprouts and lets sear, stirring occasionally, letting the outer leaves start to brown. Continue to sear for 3-5 minutes until they are all becoming toasty and nutty smelling.
Add the vinaigrette, remove from heat and toss with mint. Serve immediately. Yum.
Makes about ½ cup
1/3 cup hot water
1 tbs granulated sugar
2 tbs fish sauce
2 tbs carrots, pealed and shredded
1 small clove garlic, minced
1 tsp ginger, peeled and minced
In a medium bowl mix the hot water and sugar until fully incorporated. Add the rest of the ingredients, mix. Will last for one week refrigerated in an airtight container.
This dressing is excellent as a dressing on a napa salad with mangoes, mint, shrimp.
Jody Adams, Michael Schlow and Joanne Chang also contributed to this segment with some great recipes! Listen here.