There is the camp that claims to have loved Brussels sprouts since childhood (kids far more mature than I was) and the camp that was converted when we learned how amazing they are when roasted or fried until caramelized. Then there’s the camp that still hates them anyway. But I do sort of wonder if even they (you?) would like them caramelized, with some of their bright green leaves just wilted to and scattered about to for flirting purposes, and toasted almond flecks plus shallots fried in butter would change a mind or two. If anyone from that camp is willing to give these a try, please report back. Everyone from the first and second camp, gather ’round these with your biggest spoon.
(See how this recipe fits into an indulgent deep-winter dinner party menu.)
Sauteed Brussels Sprouts with Fried Shallots and Toasted Almonds
1/4 c plain almond slices
2 tbs extra virgin olive oil, divided
2 tbs unsalted butter
2 large shallots, trimmed and sliced thinly lengthwise
Kosher salt
Freshly ground black pepper
2 lbs Brussels sprouts, trimmed and sliced very thinly lengthwise, a large handful of outer leaves left whole (separated)
In a large, high-sided skillet over medium-high heat, toast the almonds until they start to turn golden. Removed them from your pan and set aside. Return skillet to heat and add 1 tbs of oil and 1 tbs of butter. Heat, add shallots and season with salt, Fry until crispy and golden brown. Transfer to a paper-towel lined plate with a slotted spoon, leaving as much fat behind as possible. Add the remaining oil and butter to the pan and heat, Add the sprouts, but not the handful of leaves, to the pan and stir-fry until fully cooked and golden. Then add the reserved leaves and leaves and cook just until tender and bright green. Top with shallots and almond slices just before serving.
Makes 8 side-dish servings.