To be honest, up until recently, I wasn’t a huge brussels sprout fan. Overall, I think they kind of smell funny and taste strange when not prepared properly.
Lately, I’ve been seeing brussels sprout salads and side dishes popping up all over the place. Some are amazing and some are lackluster at best. One of my favorite brussels sprout dishes in Chicago is at The Grid. They make these incredible crispy brussels sprouts with apple saba. They are incredible and last night I went on a mission to re-create them.
What ended up being a frustrating adventure, actually turned into an incredible dish. First off, I went to 3 different liquor stores and none of them had the apple saba (it didn’t help that I kept asking for grappa). So I ended up just grabbing a bottle of cognac and making up my own recipe. What transpired from there will leave you thanking me for days.
Place your brussels sprout on a baking sheet and coat liberally with olive oil, salt and pepper.
Roast in the oven until super dark and crispy (see photo below).
In a large skillet, add your brussels sprouts and your cognac.
Transfer your sprouts back onto the baking sheet and put the under them broiler until crispy again.
This recipe is a MUST sometime soon. Serve it along side your favorite fish, steak or chicken dish and you’ll be one happy person.
“Drunken” Caramelized Brussels Sprouts
Ingredients
- Brussels Sprouts I used about 2 lbs for 4 people
- Olive Oil
- 1 tbsp Butter
- 1/4 cup Cognac I used Hennessy
- Sea Salt and Pepper to taste
Instructions
- Preheat your oven to 400 degrees. Cut the ends off of each brussels sprout and place them on a baking sheet and coat liberally with olive oil, salt and pepper.
- Roast in the oven for about 30 minutes or until super dark and crispy (see photo below). Take them out and turn the broiler on to high (you will put them back in the oven soon).
- In a large skillet, melt the butter until it starts to turn a little bit brown. Add your brussels sprouts and cook for a minute. Then add your cognac and let it reduce and cook out for a couple of minutes.
- Transfer your sprouts back onto the baking sheet and put the under them broiler for 3-5 minutes (until crispy again).
- Serve warm and enjoy!
Love always,
Erica
Going to make these tonight for Shabbat!!! Looks amazing!! <3