Brussels sprouts, French style
These savory Brussels sprouts retain their beautiful green by being prepared in stages — first boiled until nearly tender, then sautéd in olive oil with garlic and herbs, then lightly braised. They are sliced in half before cooking, both to hasten the process and also to expose the lovely yellow centers.
You may vary the recipe to serve the sprouts with bacon, with carrots, with both or with neither. The recipe may be paused after the first stage and finished just before serving. This is convenient if the dish is part of a large meal, for example on Thanksgiving or Christmas. For a simple meal, the sprouts may be simply boiled or steamed and drizzled with olive oil and sea salt.
The quantities below will serve 3-4 people as a side dish or 2 as a main course. For a larger crowd, double or triple the recipe. Variations are presented beneath the basic recipe.
1 pound (500 g) Brussels sprouts
1 tsp. sea salt or table salt
1 clove garlic
2 tbsp. olive oil
1 tsp. herbes de Provence or 1/2 tsp. fresh thyme
1/2 cup water
salt and freshly ground black pepper to taste
1/4 pound (100 g) thick-sliced bacon or pre-cut lardons (optional)
1 medium carrot (optional)
Bring a large pot of water to a boil. Add 1 tsp. salt.
While the water is heating, rinse the sprouts. Cut off the bottoms and slice in half lengthwise. Discard any loose leaves.
When the water boils, add the sprouts. Cook for 5-6 minutes, until the sprouts are cooked al dente. To check, remove one to a plate and insert the point of a sharp knife. If the knife goes into the middle without resistance, they are done.
Tip the sprouts into a colander and shake to remove any excess water. The recipe may now be paused until it’s nearly time to serve.
Peel and finely mince the garlic.
Heat the olive oil to sizzling in a large skillet. Add the sprouts and sauté, stirring. When the sprouts start to brown, add the garlic and herbs. Sauté very briefly (to prevent the garlic from browning). Add 1/2 cup water. Simmer until the water evaporates, about 2 minutes. Season with salt and grind on some black pepper.
Serve piping hot. Serves 2-4.
Variations
1) Brussels sprouts with bacon. Boil and drain the sprouts as above. Slice the bacon into thick matchsticks (lardons). When the sprouts are in the skillet and starting to brown, add the bacon. Sauté together for 2-3 minutes. Proceed with the rest of the recipe.
2) Brussels sprouts with carrots. After setting the water to boil and paring the sprouts, peel the carrot and slice into rounds. Boil together with the sprouts. Drain. Proceed with the recipe as above, sautéing the sprouts and carrots together in the skillet.
3) Brussels sprouts with bacon and carrots. Begin with variation 2. When the sprouts and carrots have been drained, proceed with variation 1.
4) Steamed Brussels sprouts. Place the halved raw sprouts in a steamer. If you like, you can add a sliced carrot. Steam for 5-6 minutes, until just tender. Transfer to a serving dish, drizzle with olive oil, sprinkle with sea salt and grind on some black pepper.
