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.
317 S Main St