As seen on WIBW 13 News This Morning, Feb. 13, 2014, with Chris Fisher and AnnaRose Hart, From the Land of Kansas.
**Please don't turn your nose up at my Brussels Sprouts! I've turned many so-called "BS-Haters" into fans with this recipe. Brussels Sprouts get a bad rap, especially if you remember them from your school cafeteria days when they were most likely boiled in water before serving....please wipe those completely from your mind, if possible. THEN, try this recipe below and give them another shot. PLEASE.
2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
2-3 Tbs. extra virgin olive oil, divided use
2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
2-3 Tbs. extra virgin olive oil, divided use
1/3-1/2 cup broth
¼ cup chopped cooked ham
1 Tbs. good balsamic vinegar
1 Tbs. pure maple syrup
Zest from 1 orange
Kosher salt and freshly ground black pepper, to taste
¼ cup chopped cooked ham
1 Tbs. good balsamic vinegar
1 Tbs. pure maple syrup
Zest from 1 orange
Kosher salt and freshly ground black pepper, to taste
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| AnnaRose Hart, From the Land of Kansas,
my partner in crime on WIBW 13 News This Morning
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In a large mixing bowl, toss sprouts with 1 Tbs. olive oil. Meanwhile, heat remaining olive oil over medium high heat in a large cast iron skillet; when oil is shimmering, add sprouts, in a single layer and cook for 3-4 minutes or until nicely caramelized. Turn sprouts over and cook an additional 8-10 minutes, adjusting heat as necessary and tossing sprouts occasionally so they don’t burn, adding a small amount of broth at a time to help "steam" Brussels sprouts. In a small bowl, combine the ham, vinegar, maple syrup and orange zest; drizzle over cooked sprouts; season to taste with salt and pepper and serve at once.
Now You're Cookin',
Chef Alli