Brussels Sprouts-- an often misunderstood veggie. I mean, what is it anyway? It looks like a mini cabbage. It has a fairly strong taste, and if you had a mother who thought boiling them for I don’t know, hours, was a great idea, you are probably repulsed at the thought of eating this vegetable.
Enter Michael Symon. A true Iron Chef, and well known fan of bacon.
I was at his restaurant Roast a while back, and before going, I asked around and kept hearing this recommendation for fried brussel sprouts. Did I hear this right? Could people really be recommending a veggie as a standout dish? Rather than say, pork belly or some other super delicious meat item?
Anyway, long story short, we order the fried brussel sprouts and were amazed. Crispy, bacony (is that a word?), none of that pungent awful overcooked green flavor I remembered from my childhood.
So impressed with this creation, we’ve made it ourselves a few times now.
First take some pancetta—three thick slices. Chop it up, and toss it in a sautee pan with a little olive oil. After a minute, add a chopped shallot or two. Let the fat render a little, and add some chopped garlic.
While that’s cooking, take each brussel sprout and remove the bottom nub. Cut in half and peel away any dirty leaves. Once the fat has rendered enough, toss them into the pan. Let the whole mixture cook for 5-10 minutes, until the brussel sprouts begin to get soft. Deglaze pan with dry white wine. Cook a little longer until everything looks nice and crispy. Add a pinch of salt and pepper to taste.
We enjoyed this dish with grilled filet mignon and roasted potatoes.