By Michael Natkin, Jewish Sound Columnist
This simple, warming side dish goes well with mac and cheese or a rustic soup and salad. It might be just the ticket to converting a confirmed Brussels sprout hater into a true believer. I’ve also been known to fry up a plate just for myself, add a slice of toasted artisanal wheat bread, and call it dinner.
Many variations are possible. You could add toasted pecans, hazelnuts, or dried cherries; change the champagne vinegar to apple cider vinegar, sherry vinegar, or orange juice; or even replace the apple with a crisp pear.
Brussels Sprout and Apple Hash
Gluten-free
20 minutes
3 Tbs. unsalted butter
Half a medium white onion, finely diced
Kosher salt
1 crisp apple, such as a Pink Lady, peeled, cored, and finely diced
1 pound Brussels sprouts, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
2 fresh sage leaves, thinly sliced
1/2 tsp. minced fresh rosemary leaves
2 tsp. champagne vinegar
2 tsp. honey
Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.
Serves 3 to 4.
Local food writer and chef Michael Natkin’s cookbook “Herbivoracious, A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes,” was a finalist in 2013 for a James Beard award. The recipes are based on his food blog, herbivoracious.com.