Chef Gigi Gaggero

Below is a formula sure to make your Brussels sprouts a success, no matter what flavor profile you’re after—sweet, salty, or tangy!

Brussels sprouts are aggressive in flavor. You either love them or hate them. There are many ways to cook them, too—from baked chips to chopped salads. At home, we love our sprouts pan-fried with Pancetta, caramelized with lots of butter, my homemade infused olive oil, and crispy fried garlic cloves.

Brussels sprouts caramelize naturally. On special occasions, we make a few variations. Adding maple syrup or a sprinkling of brown sugar with a handful of candied walnuts will make your guests sing! Sometimes, we like to add crispy bacon, a nice citrus finish with a squeeze of fresh lemon juice and a lot of lemon zest, and then a good dousing of parmesan cheese. I add a fair amount of fresh, cracked black peppercorns!

Here’s How : 

To properly sauté Brussels sprouts, you have a fair amount of fat in the skillet. While bacon is a classic pairing, use your family’s favorite flavor. Ground pork sausage, Italian sausage, apple sausage, duck fat, or –If you’re vegetarian, good quality olive oil is perfect. I love the little crispy, crunchy, salty nuggets. How much to use is up to you- I like Pancetta floating around in my dish, so I use at least a pound or two ( shhhh) per stock/stem of Brussels sprouts! About 40- 50 spouts.

If using something like bacon or sausage, start by browning the protein in a large skillet—I use two of my largest skillets and split the recipe between them. Brussels sprouts contain lots of water, so if you overcrowd the sprouts in the pan, they will steam, not caramelize. Tragic. Always halve the sprouts and trim the root end clean.

Pancetta or your choice of fat over medium-high heat. Render the fat. Once the protein is cooked, remove it with a slotted spoon and set it aside for later addition. Add the halved Brussels sprouts to the fat, shaking the skillet so that as many as possible, landing cut side down, or using tongs to ensure the sprout is positioned for optimum caramelization. Now, step away from the pan. Resist the urge to move them around. Distribution will prevent them from cooking through and becoming crispy, golden brown, and delicious. They need to stay in contact directly with the surface heat. Cook until they have a nice brown sear on one side, about 8 to 10 minutes. If a knife dashes through, they are done.

Just before removing from the heat, add your favorite seasonings–like chopped garlic, sliced onions, fresh thyme, a sprinkling of brown sugar, maple syrup, honey, or lemon juice with lots of zest. Return the Panchetta from which you rendered the fat and toss it to coat it nicely. Cook for an additional 1- 2 minutes. If you add candied nuts, now is the time to do so. Toss well and serve. (The candy’s nuts will remain crunchy if not added to the cooking process.)

Salt and pepper. Serve!

Steaming Method: 

Clean Brussels sprouts and slice them in half lengthwise. Fill a large pot with about 2 inches of flavored stock and water combination– place a metal steamer basket on top. Bring the water to a simmer, add the Brussels sprouts to the basket, season with salt and pepper, and cover. Steam until the Brussels sprouts are bright green and have just been cooked for 8 to 10 minutes. Remove the lid from the pot and let them cool slightly before removing. I like to shock my sprouts in cool ice water so they retain a bright green color. Then, right before serving, I dunk in hot boiling water or toss quickly in a pan with some olive oil, salt, and pepper until warmed through. About two minutes. See my method here for retaining color and nutrition in steamed veggies.

Baking Method:

Halve Brussels sprouts (or quarter them if they are huge), hold on to any leaves that fall away (these get the crispest), and toss with plenty of olive oil. Season with salt and pepper, and scatter them onto a rimmed baking sheet, using every inch. Brussels sprouts contain a good bit of water; if they’re crowded on the tray, they’ll leave instead of brown. If you need to use two or three sheet pans, do it.

Roasting: in a hot pre-heated 450’F degree oven, tossing every 10 minutes until the outer leaves have begun to almost char and the innermost part of the sprout is just tender, 25 to 30 minutes. Finish browning by making sure the cut side of the sprint is face down on the baking sheet surface so they get nicely caramelized. While they caramelize well, tossing the sprouts with a tablespoon or two of maple syrup, honey, or light brown sugar will give them a bit of holiday flavor. Remove from oven– add your favorite flavors to finish, like lemon zest and fresh thyme, rosemary, or pine nuts with a sprinkling of parmesan cheese — toss well and return to the oven for five more minutes. Remove and set aside to cool. You can even throw it with a bit of reduced balsamic reduction –. Whatever flavors you’ve decided on — enjoy– it is you!

I’d love to hear about your favorite way to make Brussels sprouts. Leave me a message and tell me how.

Happy Holiday!