Kevin Johnson, executive chef of the Leawood, Kan., Dean & DeLuca, says Brussels sprouts started popping up on American restaurant menus thanks in part to the legions of chefs across the country that took a shine to the vegetable. He likens the leafy green orbs to a woman’s little black dress—the perfect accessory to any meal, especially during the holidays.

“Most chefs have added some sort of Brussels sprouts dish to their menus,” says Johnson. “Shaved Brussels sprouts salads, pan-roasted, caramelized, sautéed—they’re adaptable.”

How does Johnson like his Brussels sprouts?

“Au gratin-style or roasted with prosciutto and shallots,” says Johnson.

Here are two of Johnson’s favorite Brussels sprouts preparations for your holiday table.

Brussels Sprouts Au Gratin
Serves 10 – 12

INGREDIENTS
Kosher salt
2 pounds Brussels sprouts, outer leaves and stems removed
1/2 cup minced shallot
3 tablespoons flour
2 tablespoons unsalted butter
Pinch of ground white pepper
1 teaspoon minced fresh thyme
¼ cup demi glaze
1/3 cup chicken stock
2/3 cup heavy cream
1 cup milk
1 cup grated Swiss cheese (1/4 pound)

METHOD
Preheat the oven to 400°F and butter a 4-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.

To make sauce sauté shallots in butter until softened. Add flour and stir to make a paste. Slowly whisk in milk, cream, and demi glaze and cook until slightly thickened. Taste and adjust seasonings as needed. Turn sauce down to warm/low and stir in Swiss cheese. Set sauce aside.
Drain the Brussels sprouts and set aside. Combine cooked Brussels sprouts and sauce and transfer to prepared baking dish and spread out evenly.
Bake the sprouts uncovered at 400°F until bubbly and golden brown, about 12-15 minutes. Let sit 4-6 minutes before serving.

Roasted Brussels Sprouts with Prosciutto & Shallots
Serves 10 – 12

INGREDIENTS
Kosher salt
2 pounds Brussels sprouts, outer leaves and stems removed and cut in half
½ pound shallots, julienne
¼ pound prosciutto, julienne
¼ cup extra virgin olive oil + 1 tablespoon
Pinch of ground white pepper
1 teaspoon minced fresh thyme

METHOD
Preheat the oven to 375°F. Toss Brussels sprouts with olive oil and roast uncovered about 12-15 minutes or until caramelized. Turn oven down to 325°F and roast an additional 6-8 minutes or until tender. Sauté shallots and prosciutto in remaining 1 tablespoon olive oil. Toss mixture with roasted Brussels sprouts and season with white pepper; top with fresh thyme. Serve hot.

PinExt Brussles Sprouts: The Perfect Holiday Sidekick

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