![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/brusselsSproutsNYTjpg.png?resize=300%2C256\")
<\/h4>\n<\/h4>\nI was introduced to Brussels Sprouts by my daughter. I was definitely missing out on something good.<\/p>\n
Meanwhile, put sprouts<\/strong> through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandolin or a knife.)<\/p>\n Add sprouts, figs<\/strong> and 1\/4 cup water<\/strong> to pan; sprinkle with salt<\/strong> and pepper,<\/strong> turn heat to medium, and cook, undisturbed, until sprouts<\/strong> and figs<\/strong> are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water<\/strong> evaporates, another 5 to 10 minutes. Add vinegar, taste,<\/strong> adjust seasoning<\/strong> and serve.<\/p>\n Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.<\/p>\n If you haven\u2019t yet figured out a go-to recipe for Brussels sprouts, this simple dish is the answer. It results in sweet caramelized Brussels sprouts that will make a believer out of anyone.<\/p>\n Meghan’s Brussels Sprouts with Bacon and Figs Yield: 4 servings NY Times I was introduced to Brussels Sprouts by my daughter. I was definitely missing out on something good. 2TBS olive oil 4-8oz bacon, chopped 1lb Brussels sprouts, stems trimmed 1cup dried figs, stemmed and quartered Salt and freshly ground black pepper 2tsp balsamic vinegar, or more to taste. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5…<\/p>\n
\nP<\/strong>ut a large skillet over medium heat and add oil,<\/strong> then bacon.<\/strong> Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/brusselsSproutsSE.png.jpg?resize=300%2C225\")
<\/h4>\nRoasted Brussels Sprouts
\nwith Chorizo and Sherry Vinegar<\/h4>\nYield: 6 to 8 Servings<\/h5>\n
J. Kenji L\u00f3pez-Alt \/ Serious Eats<\/h6>\n
\n
\nA<\/strong>djust oven rack to middle position and preheat oven to 450\u00b0F (230\u00b0C). Combine chorizo<\/strong> and olive oil<\/strong> in a medium skillet and heat over medium heat. Cook, stirring, until chorizo<\/strong> is crisped in spots, about 5 minutes. Add shallots<\/strong> and garlic<\/strong> and cook, stirring, until pale golden brown. Add paprika<\/strong> and continue to cook, stirring, until garlic<\/strong> and shallots<\/strong> are browned. (The shallots<\/strong> may lightly char in spots; this is fine.)
\nStrain mixture into a large bowl and reserve solids. Add Brussels sprouts<\/strong> to bowl and toss to coat. Season with salt<\/strong> and transfer to a rimmed baking sheet, arranging sprouts<\/strong> in a single layer, cut side down.
\nTransfer to oven and roast until charred and tender, about 20 minutes.
\nReturn to large bowl and add reserved chorizo\/garlic mixture.<\/strong> Add sherry vinegar<\/strong> and honey.<\/strong> Toss to combine and serve.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/brusselsSprouts.png?resize=170%2C96\")
<\/h4>\nRoasted Brussels Sprouts With Garlic<\/h4>\n
Yield: 4 Servings<\/h5>\n
Mark Bittman \/ NY Times<\/h6>\n
\n
\nP<\/strong>reheat oven to 400\u00b0F.
\nTrim bottom of Brussels sprouts,<\/strong> and slice each in half top to bottom. Heat oil<\/strong> in cast-iron pan over medium-high heat until it shimmers; put sprouts<\/strong> cut side down in one layer in pan. Put in garlic,<\/strong> and sprinkle with salt<\/strong> and pepper.<\/strong>
\nCook, undisturbed, until sprouts<\/strong> begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts<\/strong> are quite brown and tender, about 10 to 20 minutes.
\nTaste, and add more salt<\/strong> and pepper<\/strong> if necessary. Stir in balsamic<\/strong> vi<\/strong>negar, and serve hot or warm.<\/p>\n","protected":false},"excerpt":{"rendered":"