Cooking and Chef Recipes

Blissfully Brussels Sprouts from the Divas of Dish

Brussels sprouts divas

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.