I am a huge fan of Brussels Sprouts and this recipe is what convinced me of their like-ability so I had to reshare it with you. I first published this one 6 years ago and it was my first Brussels Sprout recipe to enjoy. Since then I’ve fallen head over hills for the green tiny-cabbage-like vegetable. I can’t imagine my holiday table without them. Plus this recipe can be made on the stove top so if you’re roasting a turkey there’s no need to for oven space.
As a big Brussels Sprout fan now, I have several other Brussels recipes I’ve created since that first bite that you must try- Brussels Sprouts with Bacon, Raw Brussels Sprout Salad with Walnut Vinaigrette, and Pan Browned Brussels Sprouts.
from 2010: On a recent trip to Eva, one of my favorite restaurants in downtown Salt Lake City, I discovered the best tasting brussels sprouts. Many agree, this special veggie tapa is worthy of daydreaming. The Salt Lake Tribune and City Weekly have both highlighted it. Check out this review in City Weekly for the 10 best Utah dishes, which calls attention to some of the best local fare around.
Why are these Brussels Sprouts so great? First they are sliced in thin little ribbons (chiffonade) sautéed with oil and flavored with cider vinegar. And to top it off they add a healthy handful of deeply roasted hazelnuts.
Since my last visit to Eva, I have tried to recreate them at home and now have a recipe that I think you’ll enjoy. Even if you aren’t a brussels sprouts fan please try this one.
Eva’s Brussels Sprouts
3 cups of raw brussels sprouts washed
1 TB olive oil
1 TB butter
1/2 teaspoon salt and 1/4 teaspoon pepper
1/3 cup (a handful) of hazelnuts or almonds (if you can’t find hazelnuts), toasted and chopped
2 TB (a splash) of apple cider vinegar
Roast nuts in oven at 350 degrees for about 10 minutes. Meanwhile, cut the bottoms off of the brussels sprouts then chiffonade the heads of the sprouts. Heat butter and oil in pan over medium heat. Feel free to use whatever ratio of oil to butter – I usually use a little butter for flavor but mostly oil to make the dish healthier. Add the brussels sprouts and saute over medium heat for about 10 minutes or until the preferred amount of crispness. Add hazelnuts to the mixture during the last few minuted of sauteing. Season to taste with salt and pepper. Add a splash of apple cider vinegar right before serving.
I served these with spicy pulled pork and baked potatoes. And another restaurant who serves up great Brussels Sprouts locally is Purple Sage Cafe in Park City.
My full review of Eva, a Salt Lake tapa bar and Mediterranean Restaurant.
317 S Main St
I haven't been to Eva's yet. It is on my list though:) I am going to make these at home. Josh claims he hates brussel sprouts, but maybe he will try these, minus the nuts:)
sounds like a great recipe! i love brussels sprouts, i love hazelnuts, and i love butter…sounds like my kind of dish! 🙂
I also have tried to duplicate Eva's brussels sprouts at home, and my recipe is similar. One thing I do differently is to first blanch the whole brussels sprouts for about 5-10 minutes, until they are just barely tender. After shocking them in ice water and letting them dry, I cut them into ribbons and saute them. By blanching them first, I'm able to use less oil and butter in the recipe and they still come out tasting very good.
thanks for the advice Evan. I will definitely try blanching them next time!
I am all about Brussel sprouts. Looks so good!
mmm…I love brussels sprouts. will have to give this a try.
p.s. new to your blog, hi. 🙂
I can't even count the number of people who have told me to 1) go to Eva and 2) try these brussels sprouts! They do look great!
I enjoy reading your posts not only to know where to go when in town, (and where to take business peeps or friends) but to understand your preparation methods as well.
Imma gonna big you up, VM.
You are the second foodie blog to highlight brussel sprouts recently (which I do not usually eat) – I feel like the brussel sprouts are stalking me lol BUT I think I like your recipe & I will try it!
Sweet!! I love the brussel sprouts at Eva- I was going to try to figure it out myself but you have done the hard work for me. Thanks!!
Thanks for sharing…