Brussels Sprouts
Not Your Grandma’s Sprouts
by Holly Madrigal
Those who dislike Brussels sprouts are legion. The cruciferous mini-cabbages of the days of old were so bitter that adults raised in the 1960s experience culinary flashbacks. As it turns out, though, they may be one of the vegetables most successfully altered, through plant breeding, by having the stark bitterness bred out of them. In the 1990s, scientists identified a specific chemical called glucosinolates that caused that disagreeable flavor. Plant breeders began growing older, sweeter varieties that had fallen out of favor due to their small harvests, and crossed these more delicious plants with modern ones selected for less of that bitter element. The result is that the Brussels sprouts you can now find at your farmers market or grocery are much more enjoyable, with a perfectly balanced flavor that creates a dish that is both delicious and nutritious.
Chefs have caught on to this vegetable wonder and created dishes that highlight and enhance its flavors. The Harbor View Bistro at the Noyo Harbor Inn has elevated this humble vegetable into a menu favorite. Their Flash Fried Brussels Sprouts are seared until they are bright green with a crispy char, then are tossed with morsels of bacon and diced pecans. A dash of Parmesan ups the umami flavor, and the maple syrup reduction and a splash of sherry coat each bite with a hint of sweetness. A tip for locals: if you come for happy hour, you can try these perfect sprouts as a small plate with a glass of white wine. Or you can add the Bistro’s phenomenal deviled eggs or wild mushroom bruschetta for a full meal.
Brussels sprouts are ripe now, and this dish beautifully highlights their singular flavor. Try it at home, or leave the prep to the pros and stop by the Noyo Harbor Inn. You know, for research.
Flash Fried Brussels Sprouts
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
INGREDIENTS
• 3 cups Brussels sprouts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sherry wine vinegar
• 1/4 cup maple syrup
• 1/2 cup diced bacon
• 1/3 cup shredded Parmesan cheese
• 1/3 cup chopped walnuts (can roast ahead of time, if desired)
DIRECTIONS
Cut the Brussels sprouts in half (or quarters if large). In a sauté pot, cook sherry wine, vinegar, and maple syrup until reduced to a thick sauce (about 2/3 reduction). In a separate sauté pan, cook the bacon until nice and crispy, then remove onto a paper towel to absorb the grease.
Keep the sauté pan with the bacon drippings hot and use it to sauté the Brussels sprouts until they are brown on the edges and cooked through (can cook until crispy, if desired). Transfer the sprouts into a bowl and toss them with walnuts, parmesan cheese, bacon, salt and pepper, and the reduction. Serve and enjoy!
Noyo Harbor Inn
500 Casa del Noyo, Fort Bragg
707) 961-8000 | noyoharborinn.com
Open Wed - Mon
Happy Hour 3:00pm -5:30pm, Dinner 5:00pm to close
Brussels Sprouts photo by Matt Seymour courtesy of Unsplash.