I got this recipe from my friend Jesper when I was still living in New York and since then I have never made brussel sprouts any other way. I LOVE brussel sprouts and I know I don't write about anything that I don't love but brussel sprouts are the one thing I will try and every and any restaurant that has them on the menu and honestly I have never been disappointed. My favorite brussel sprouts dish is definitely at ALTA in New York. Their brussel sprouts are crispy and sweet and not to mention covered in pistachios and creme fraiche - how can you go wrong right?
Anyways, let's talk a little bit about this brussel sprouts recipe. I know Jesper will be disappointed with me when I say this, but I don't make my brussel sprouts with bacon or pancetta, Jesper does, and most people will want to. If you want to add pancetta or bacon by all means go ahead - it's delicious, but to me that's going the extra mile, I'll only use pancetta if I'm making this for a dinner party etc otherwise I think the dish tastes just as good without it.
Most people use sugar to caramelize their brussel sprouts but I like to use Japanese Mirin sweet cooking seasoning instead - trust me on this one.
PS. Today is also Jesper's birthday and I wanted to thank him for always sharing his wonderful recipes with me! Jesper taught me my first recipe that I posted on Saturday Nights (which I reposted later on cause the lighting was just not quite right). I love you, Jes!
Serves 2 | 25 minutes cook time
1lb of brussel sprouts, trimmed, outter leaves removed and halved length-wise
2 tbsp of mirin sweet cooking seasoning
1 tsp of red pepper flakes (more or less depending on your preference)
2 large shallots, thinly sliced
1/4 cup of white wine
2 cloves of garlic, finely sliced
2 tbsp of olive oil
Salt and pepper to taste
On medium high heat, heat skillet and 1 tbsp of olive oil and saute sliced garlic and shallots until lightly browned. Add remaining olive oil to the pan and add brussel sprouts and wine. When the wine is almost gone add mirin seasoning, red pepper flakes and season with salt. Make sure the brussel sprouts are flat side down so they get nice and browned. Turn down to medium heat and continue to cook for about 10 minutes or until browned. Add more mirin seasoning and white wine if necessary.
PS. if you're using pancetta, saute the pancetta first to render out the fat and use the fat to saute shallots and garlic and go from there.