recipes

Brussels Sprouts With Preserved Lemon

by Kate Davies

Recently my stepson Luc was asked about his favorite food, and he gleefully replied ‘brussels sprouts!!’. The inquiring adult assumed he was joking, but the boy does love some sprouts. We all do, and in fall they are a staple. This recipe calls for bacon, but it can be made vegetarian and it’s still delicious. Brussels sprouts are often overcooked for my taste; to avoid mushy sprouts crank up the heat and don’t overcrowd your pan. Resist the urge to stir frequently; they will caramelize nicely if left alone. The stock allows you to manage the color on the bacon and the aromatics, so if they are getting too dark add a dash of stock to keep them from burning. If you are unfamiliar with preserved lemon, it can be found in middle eastern and mediterranean grocery stores. Only use the peel, keeping in mind it is quite salty.

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Brussels Sprouts With Preserved Lemon

Print Recipe

Ingredients

  • 2 lb/900g brussels sprouts, trimmed and halved
  • 4 oz/115g bacon, medium diced
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/2 preserved lemon, minced
  • 1 cup/235ml chicken or vegetable stock
  • salt and pepper to taste
  • pomegranate molasses to taste

Instructions

1

rinse the brussels sprouts. Trim the ends off, and cut sprouts in half.

2

heat a large cast iron or stainless (oven safe) pan to medium

3

preheat the oven to 425F/218C

4

add bacon, and once the fat melts and becomes liquid add the shallots.

5

once the shallots are translucent, add the garlic and preserved lemon.

6

add the sprouts, and add a little chicken stock to bring up the brown bits on the bottom of the pan if they look like they're getting too dark.

7

season with salt and pepper

8

cook the sprouts on the stove for about 5 minutes, stirring once or twice

9

add another splash of stock, and finish the sprouts in the oven. They should be turning brown at the edges, but still bright green in the center. Don't be afraid to deploy the broiler.

10

finish with a drizz of pomegranate molasses (available from Mediterranean markets, or reduced balsamic vinegar is a good sub). It's pretty flavorful, so be conservative.

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1 Comment

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