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Spicy Brussels Sprouts with Oloroso Sherry

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This is a recipe that my husband, David Miron, has developed over the years, and one he always volunteers to make at least once over the holidays. It’s one of the best ways we’ve ever tasted brussels sprouts. The spices are warm and aromatic; the sherry is a nutty and blends deliciously with the browned butter.

(Here is a link to a favorite SavorSA brussels sprouts recipe.)


Spiced Brussels Sprouts with Oloroso Sherry

1 pint brussels sprouts, washed, stem end trimmed off, outer leaves removed if needed
3 tablespoons unsalted butter
1 teaspoon whole allspice
1 teaspoon whole coriander
2 pods cardamom
Oloroso sherry (dry sherry), (have about 3/4 a cup or so)
Salt, to taste

Trim the brussels sprouts, then slice them in half from top to bottom. Set aside.

Melt the butter in a large saute pan over medium-low heat and let it start melting. Grind the allspice, coriander and cardamom in a spice grinder or mortar and pestle. You are going to use one tablespoon of this mix. If you have already-ground spices, mix enough to make a tablespoon of ground spice.

When the butter is melted and starting to sizzle a little, put the spices in the pan and fry them until they are giving off a nice aroma. Then, put the brussels sprouts into the pan, flat sides down. Turn the heat up to medium and let the sprouts begin to cook, shaking the pan now and then. You want the butter to get lightly browned, for a nutty flavor, and keep the sprouts flat side down so they get browned. When the sprouts have cooked 5-10 minutes or so, start adding sherry, 3-4 tablespoons at a time. Let the sherry cook down, then add more. You want to have a shiny, reduced sauce. When the sprouts are getting tender, and the flat sides are browned, you can toss them in the sauce so that they are coated with the butter, sherry and spices. Salt to taste, if desired.

Makes 4 servings

Courtesy David Miron

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