How do you prepare Brussel sprouts? Do you boil or steam them? I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet – and happy!
Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You’ll get great reviews on this recipe.
Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)
Ingredients:
1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste
1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.
2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.
3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.
4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.
5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet.
6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.
Serve as a side dish to poultry, meat or fish.
Text and Photograph ©2012 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
