Sautéed Brussels Sprouts with Shallots and Speck
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Recipe Overview
Overview
This recipe for sautéed Brussels sprouts is a game changer for anyone who finds vegetables boring. By cutting the sprouts in half and sautéing them with shallots and speck, you create a dish that is both flavorful and visually appealing. The gentle cooking of the shallots ensures they remain sweet and tender, while the speck adds a delightful savory note that elevates the dish.
The technique of browning the sprouts allows them to develop a rich flavor, and the addition of broth at the end helps to keep them moist without making the dish soupy. This balance is key to achieving perfectly cooked Brussels sprouts that are tender yet still have a bit of bite.
Whether served as a side dish for a holiday meal or a casual family dinner, these sautéed Brussels sprouts are sure to impress. They are a wonderful way to showcase vegetables in a new light, making them a must-try for anyone looking to enhance their vegetable repertoire.
Recipe Details
Steps & Tips
Make a cut at the base of the Brussels sprouts, remove the outermost leaves, and cut them in half.
Transfer the prepared Brussels sprouts to a bowl and set them aside.
In a heated pan with oil, pour in the shallots and cook gently for a couple of minutes without letting them take on too much color.
Add the Brussels sprouts to the pan, placing them cut side down in contact with the pan, and let them brown for 5 minutes.
Season with salt and pepper.
Add strips of speck to the pan.
Give it a good mix and sauté for another 3 minutes.
Pour in the hot broth, then put on the lid.
Cook for 6 more minutes.
Tip: Make sure the dish isn't too soupy; if it is, remove the lid and turn up the heat to reduce.
If the dish is too soupy, remove the lid, turn up the heat, and cook until it has reduced.
Transfer the Brussels sprouts to a dish.
Add some grated pepper.
Serve the Brussels sprouts.
Skill Level
Frequently asked questions
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Interesting Tidbits
- •Cutting the base of Brussels sprouts helps them cook evenly.
- •Cooking shallots gently prevents them from browning too quickly.
- •Adding speck enhances the flavor of the sautéed Brussels sprouts.
- •Using broth instead of water adds depth to the dish.
