Perhaps you think you already have THE brussels sprouts recipe, but this one, from James Beard Award-winning chef Craig Stoll of San Francisco’s Delfina restaurant group, is extra special. Easy to make from easy-to-find ingredients, it marries pan-seared brussels sprouts with toasted pistachios, fresh rosemary, and a fast, sweet sherry-vinegar glaze. The result is everything you love about savory brussels sprouts with an added layer of flavor depth and intrigue. Plus, the tangy-sweet vinegar-reduction is everything.
Brussels Sprouts with Rosemary and Pistachios
- 2 pounds brussels sprouts
- 3/4 cup pistachios hazelnuts, or walnuts
- 2-1/2 tablespoons sugar
- 2-1/2 tablespoons sherry vinegar
- 6 tablespoons olive or canola oil
- 2 tablespoons unsalted butter
- Kosher salt
- 1 teaspoon chopped garlic
- 1 teaspoon chopped Italian parsley
- 1/2 teaspoon chopped fresh rosemary
Preheat the oven to 350°F. Trim the bottoms of the brussels sprouts and remove any discolored or damaged outer leaves. Cut each sprout in half or in quarters from stem to tip, depending on size. Set aside.
Toast the pistachios in a small baking pan in the oven for 10 minutes or until lightly browned. Remove from the heat, pour the nuts onto a plate to cool them, chop them coarsely, and set aside.
In a small saucepan, mix together the sugar and 1 tablespoon water over medium-high heat. Cook, stirring occasionally, until the sugar caramelizes to a mahogany brown color. Remove from the heat and immediately add the vinegar, standing back to avoid splatters. Whisk briefly, pour into a small heatproof container, and set aside.
Heat a wide, heavy sauté pan over medium-high heat. When the pan is hot, add half of the oil and half of the butter. Before the butter melts completely, add half of the brussels sprouts and season liberally with salt. The pan should be full but should only contain a single layer of sprouts. Sauté for 10 minutes, turning the sprouts so all sides brown evenly. When just cooked through and lightly browned, remove the sprouts from the pan and set them aside.
Add the remaining oil and butter to the pan and sauté the rest of the sprouts. After 9 minutes, add the garlic, parsley, and rosemary and cook until the sprouts are done and the herbs and garlic are fragrant, about 1 minute.
Return the rest of the cooked sprouts to the pan and stir to combine. Warm the sugar-vinegar gastrique in the microwave for 15 seconds to loosen up the sugar. Pour it into pan with the sprouts and add the pistachios and a generous pinch of salt. Toss to coat and serve.