Once again, I can't find a recipe. It is for artichokes just like they serve at Black Angus. I made larger brussels sprouts like that and they were yummy. In the meantime, I will share the ones I found on the internet. There are lots more, take a peek and if these don't ring your bell, take a gander on your own to find one that does!
Brussels Sprouts with Bacon Recipe courtesy Rachael Ray
Prep Time: 10 min Cook Time: 15 min Serves: 4 servings
· 3 slices bacon, chopped (or of course there are always the real the bacon bits that are precooked)
· 1 tablespoon extra-virgin olive oil, 1 turn of the pan
· 1 shallot, chopped
· 1 1/2 pounds Brussels sprouts, trimmed, small
spouts left whole, larger spouts halved
· Salt and pepper, to your taste
· 1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
This is the only way to eat brussel sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussel sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder we
ather. I finished them off with some toasted hazelnuts the other night - delicious!
· 24 small brussels sprouts
· 1 tablespoon extra-virgin olive oil, plus more for rubbing
· fine-grain sea salt and freshly ground black pepper
· 1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some brownin
g on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Roasted Brussels Sprouts 1999, The Barefoot Contessa Cookbook, All rights reserved
Prep Time: 10 min Cook Time: 40 min Serves: 6 servings
· 1 1/2 pounds Brussels sprouts
· 3 tablespoons good olive oil
3/4 teaspoon kosher salt
3/4 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
Directions: Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.