While some of us prefer ordering off a menu over turning on our own stove or oven, every now and then we muster up the bravery to cook a meal at home.
For those of us deciding to take Thanksgiving dinner into our own hands, here is a recipe for caramelized Brussels sprouts from the chef at CUT by Wolfgang Puck to add to your holiday menu.
Caramelized Brussel Sprouts
Courtesy of Chef Raymond Weber, CUT by Wolfgang Puck, New York CityIngredients
Kosher salt
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
Nonstick cooking spray
1/2 tablespoon dark brown sugar
Freshly ground black pepper
1/4 cup chicken or vegetable stock
1 tablespoon chopped fresh flat-leaf parsley
Method
1. Bring several inches of water to a boil in a large saucepan. Fill a large bowl with ice cubes and water.
2. When the water is boiling, salt the water. Add the Brussels sprouts and cook just until the water returns to a boil and the sprouts turn bright green, 1 to 2 minutes. Drain and immediately immerse the Brussels sprouts in the ice water. Let cool for several minutes. Drain thoroughly, and pat the sprouts completely dry with a clean kitchen towel or paper towels.
3. Heat a cast-iron skillet or a sauté pan large enough to hold all the Brussels sprouts in a single layer (or 2 smaller pans, if necessary) over medium-low to medium heat. Spray the pan(s) evenly with nonstick cooking spray and sprinkle with the sugar. Place the Brussels sprouts cut-side down in the pan and sprinkle lightly with salt and pepper.
4. Cook until the undersides of the Brussels sprouts are caramelized and a deep brown color, 5 to 7 minutes. Drizzle with the stock and continue to cook, stirring, to glaze the sprouts, 1 to 2 minutes more.
5. Serve from the skillet, or transfer to a serving bowl or plates. Garnish with the parsley. Serve immediately.
Photo courtesy of CUT by Wolfgang Puck New York.
