For those of us who suffered the childhood agony of boiled Brussels sprouts, it’s time to rethink those itsy orbs.
Oh-so-thinly sliced, pan-seared and caramelized, Brussels sprouts are reborn. Tossed with pecorino Romano, plump golden raisins and a drizzle of sweet agave nectar, they’re ready to wow even the most discerning foodie.
Delish with ham, roasted pork or a juicy leg of lamb, and, even better, this side is on the table in just 10 minutes.
Blissfully Brussels Sprouts with Pecorino Romano, Golden Raisins and Agave
Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 pound Brussels sprouts, trimmed and very thinly sliced
Coarse salt and freshly ground black pepper, to taste
1/2 cup golden raisins
2 tablespoons agave nectar, or more to taste
Pecorino Romano cheese, shaved, to taste (can substitute parmesan)
Juice of 1/4 lemon, or more to taste
Heat a large skillet over high heat. When the pan is hot, add the oil. Toss in the Brussels sprouts and give them a quick stir, seasoning with the salt and pepper. Do not stir continually if you want the sprouts to caramelize. Add raisins and stir again, cooking 3 to 4 minutes.
Remove Brussels sprouts from heat. Drizzle with agave, then, using a vegetable peeler, shave large pieces of the Romano onto the veggies. Drizzle with lemon juice and serve immediately.
Diva Confession: Scour the pantry to add a few baubles of your own. Not a fan of raisins? Swap them out for thinly sliced dried apricots, or go for bold and tangy Brussels with tart, colorful craisins. If you feel like a nut, pan toast a handful of pine nuts. Try these shaved sprouts with crumbled chevre and a drizzle of balsamic glaze, or toss them in a lemon vinaigrette and serve chilled.
For more from the Divas of Dish and Chef Recipes from The Daily Chew, visit the Recipes pages.
