- 4 tablespoons olive oil
- 1 pound Brussels sprouts, ends trimmed and quartered
- 8 peppadew peppers, julienned
- 5 fresh basil leaves
- 3 tablespoons peppadew pickle liquid
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- ¼ cup toasted sliced almonds
- Aged provolone cheese, shaved with a vegetable peeler (any semi-firm cheese, such as asiago, gruyere, or manchego would be a lovely variation.)
Add half of the olive oil to a large sauté pan over medium-high heat. When hot, place half of the Brussels sprouts in a single layer into the pan. (Remember we want to caramelize our sprouts to develop their sweetness so they must be in contact with the pan. If they are multiple layers- crowding the pan in kitchen speak- then you are simply steaming the sprouts. Not at all what we desire.) When Brussels begin to brown ( approximately 3-4 minutes), transfer to a small bowl and repeat with the remaining olive oil and the remaining Brussels sprouts.
When the second batch is caramelized around the edges, return the first batch of sprouts to the pan and add the julienned peppadew peppers and the peppadew pickle liquid. Stir in the butter and tear 4 of the basil leaves into the pan. While it is possible to cut the basil beforehand, nothing beats the aroma of basil freshly torn into small pieces at the very last moment. Finally, season gently with salt and pepper and taste. Adjust accordingly.
Transfer the Brussels sprouts to a beautiful serving bowl, garnish with toasted almonds, shaved curls of aged provolone cheese, and tear the last basil leaf with a theatrical flourish for your guests’ entertainment.
Shiitake-braised Brussels Sprouts
Brussels Sprouts With Garlic, Nuts And Brown Butter
Steamed Brussels Sprouts
Delmonico's Sweet Cornbread
Caramelized Onions and Potatoes au Gratin
Brussels Sprouts Amandine
Emeril’s Delmonico’s Pumpkin Hot Buttered Rum
Creamed Potatoes With Spinach And Roasted Garlic
Warm Greens With Emeril's Herb Vinaigrette
Fennel and Chard With Parmesan