Brussels Sprouts…Because SoupAddict Cares
Thanksgiving is still a week and a half away, but doesn’t it feel like the holiday season has already started in full force? SoupAddict noticed that Christmas TV commercials started on Halloween night, before trick-or-treating was even over, and radio stations played Christmas music bright and early Nov. 1st.
Oh, Guh’ness. SoupAddict’s in trouble.
And we’re not talkin’ green icing on Christmas tree cookies.
Well, maayybe green icing.
No no no.
Focus, SoupAddict, focus.
Vegetables. Yes. Vegetables.
No … *wags finger* … vegetables.
They don’t fit very well in grocery bags
(And it was hideously expensive. Just buy the mesh bags.)
But if you’ve never seen brussels sprouts in nature, here’s your chance. Except they grow upright, not sideways. And they’re 3-4 feet tall. And they have leaves. Big leaves. Huge leaves. And usually there are many more sprouts on a stalk. But other than that, it’s exactly like this. You know, *ahem* natural.
And, you get to do all the manual labor.
You’re welcome, says Kroger, pocketing your hard earned money.
Blast you, Merchandisers at Krogers! You, who also lured SoupAddict to spend $8.54 on a block of rosemary olive oil asiago cheese this weekend at your sampling station with the red-and-white checked gingham tablecloth. I want the fresh stalk. Not the mesh bag.
I want the hideously expensive stalk!
Are those salty pork products you spy?
Oh, yes. Yes, indeedy.
Salty pork products and brussels sprouts go together like peas and carrots.
Serve this up at Thanksgiving, when your peeps are strung out and mellow from the L-tryptophan in the turkey, and you might get yourself some brussels sprouts converts.
2 pounds brussels sprouts
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 ounces thick sliced smoked ham, coarsely chopped
2 ounces pancetta, coarsely chopped
1 large garlic clove, minced
1/3 cup low-salt chicken broth
1/4 cup apple cider (SoupAddict uses this)
Coarse kosher salt
Trim root ends from brussels sprouts. Slice the sprouts into thin strips from top to root end (as you would a head of lettuce), use food processor fitted with coarse shredding disk.
Melt butter with olive oil in large deep skillet over medium heat. Add ham and pancetta; sauté until golden, about 3 minutes. Add the garlic; stir 30 seconds. Add brussels sprouts, broth and cider; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to bowl and serve hot.