When I have fresh Brussels sprouts in the house I normally use this recipe, which is fantastic, but I’m kindof sick of it. It’s become a traditional side for Thanksgiving every year, and I make that recipe for anyone who’s uncertain on the whole Brussels sprout thing. I even got MikeW to eat them, and he seemed to utterly enjoy them.
Long story short, a couple of weeks ago, I bought a stalk of the little veggies…and promptly forgot about them amidst all the Christmas cooking frenzy. Well, today I decided to take care of them before they all went bad. Since I’m sick of my normal recipe, I opted for a total departure from the household norm, and the end result is worth trying.
Raspberry Brussels sprouts
1/2 cup onions either diced or sliced very thinly
1 lb to 1 1/5 lbs fresh Brussels sprouts, with the outer leaves removed, stems trimmed, and cut in half.
1/2 cup ham chunks
1 cup white wine
1/2 cup raspberry balsamic vinegar (I used this brand)
1 ripe pear cut into smallish chunks
salt to taste
olive oil (to taste, but at least 2-3 tablespoons)
Put olive oil in the largest frying pan you have on hand over medium to medium high flame. When oil is hot, toss in the onions and let them cook until they are translucent and starting to brown. When they’re cooked, toss in the sprouts cut side down and add some salt – I opted for about a half a teaspoon. Let them sear a little, then saute them until they’re cooked through. Toss in the ham chunks and allow them to cook down until all the fat has cooked out of them. Add the wine and vinegar, and cook until the liquids begin to reduce into a sauce. Add the pear and continue to saute until the pear is coated in the sauce. At this point, add more salt if you feel it needs it – I added another half teaspoon. Serve immediately.
If you make these, do let me know what you think. 🙂