Lately, we've been roasting a lot of broccoli, which is a nice change from the steamed version that normally graces our dinner table. Invite some Parmesan to the roasting party, and then you're crossing into gourmet territory. However, this post isn't about roasting.
I normally roast Brussels sprouts, but last night I expanded my vegetable repertoire by preparing the following recipe:
Brussels Sprouts Hash
- Trim root ends from Brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice Brussels sprouts into shreds. I would use a knife. When I used the food processor, it grated my Brussels sprouts too finely. Is it just me, or are food processors overrated? DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
- Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds.
- Add Brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl.
Here's what I learned from preparing this recipe:
- For almost 40 years, I've been leaving the "s" off of Brussels. I've been saying "Brussel" sprouts, and it should be Brussels.
- The "B" in Brussels should always be capitalized. Again, it took me 40 years to learn this.
- This recipe rocks. Not only is it a quick way to cook Brussels sprouts, but it's a good base recipe for improvisation. If you don't have ham, you could use bacon or you could you toss in some leftover pulled pork. Heck, you could leave the meat out completely. There's room to add other vegetables. I could see julienned carrots or peppers in this recipe.
What improvisations would you make to this recipe?
there's always something left to learn,