Make these delicious Brussels sprouts with a sherry wine reduction in less than thirty minutes! After spending most of the past century on the most hated vegetable list, Brussels sprouts have finally earned the culinary respect they so deserve.

These little green sprouts can be found on restaurant menus and in gourmet cookbooks as a delicious roasted or fried side dish. A common misstep is to boil or steam the sprouts. I find these methods always produce an unpleasant texture. By quickly roasting the sprouts at a high temperature, you’ll get a delicious char on the outside and perfectly cooked and still firm inside.

To flavor the roasted sprouts, cook sliced onion in a sherry wide reduction. You’ll find that the sweet earthiness of sherry perfectly compliments the saltiness of the Brussels sprouts. The resulting dish makes a delicious and sophisticated side for any meal.

Roasted Brussels Sprouts with a Sherry Wine Reduction

Serves 4 as a side

Ingredients

1 pound Brussels sprouts
¼ cup olive oil, divided
1 small red onion, thinly sliced into rings
½ teaspoon sea salt
½ cup sherry wine

Directions

Preheat your oven to 400 degrees Fahrenheit.

Slice off the very tip of the stem of each Brussels sprout and cut in half lengthwise. In a bowl, toss the Brussels sprouts with ½ the olive oil. Spread on a baking sheet and roast for 30 minutes.

Meanwhile, heat the remaining olive oil in a small nonstick pan over medium high heat. Add the sliced onions, a pinch of salt and cook for 5-10 minutes. Stir frequently until the onions start to burn. Add the sherry to the pan and continue cooking and stirring for another 5 minutes until the alcohol has burned off. Transfer the Brussels to a serving plate and top with the onions and pan juices.

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Photos by Ally Jane Grossan

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Sarah filled us in on some of brussels’ sprouts great qualities. Now here’s a recipe to get you started making tasty dishes with this powerhouse winter vegetable. Za’atar is a Middle Eastern spice blend consisting of thyme, sumac, and toasted sesame seeds. Sometimes it includes other herbs, like marjoram or oregano, but that’s the basic mixture. It’s eaten on dips like hummus or mixed with olive oil to dip bread in. It’s great mixed into yogurt or with feta cheese. You can make your own using a recipe such as this one, buy it online from a good spice merchant, or get it in fine grocery stores in the spice section.

Caramelized Brussels Sprouts with Lemon & Za’atar-Spiced Almonds

Serves 4

You will need:

For the Almonds:
1 teaspoon butter
1 teaspoon water
1 tablespoon brown sugar (not packed)
1/4 teaspoon salt
3/4 teaspoon Za’atar spice
1/2 cup whole raw almonds

2 tablespoons olive oil
1/2 of a medium onion, sliced thinly
1 1/2 pounds Brussels sprouts (sliced thinly)
Juice of one lemon
Salt and freshly ground pepper to taste

To make:

Preheat the oven to 350 degrees F. In a large skillet over medium heat, warm the butter, water, and brown sugar. Stir to melt the brown sugar. Add the salt, spices, and almonds and stir until the almonds are fragrant and the spices begin to cling to them. Transfer to a baking sheet, place in the preheated oven, and bake for 10 minutes. When the almonds are cool enough to handle, chop them coarsely.

In the same skillet you cooked the almonds in (no need to wash), heat the olive oil over medium high heat. Add the onion, and cook until beginning to brown and caramelize (about 10 minutes). Add the Brussels sprouts in two additions, along with a little salt, letting the first batch cook down a bit before adding the next. Cook, stirring often, until the sprouts are wilted and evenly browned and caramelized (about 10 minutes). Off heat, stir in the lemon juice and salt and pepper to taste.

Sprinkle each serving with chopped Za’atar coated almonds.

Recipe Copyright 2009 Vanessa Barrington

Image: Rogerimp

The post Ecosalon Recipes: Caramelized Brussels Sprouts with Lemon & Za’atar-Spiced Almonds appeared first on EcoSalon.