On the nights when I’m not cooking dinner to provide leftovers for work the next day or cooking fabulous 3-course meals (har har), I still enjoy eating out. We went out for delicious tapas at Alta a few Sundays back. Alta is a Mediterranean restaurant based in Greenwich Village, and we sampled eight tapas along with our riesling and sangria. Naturally we asked for recommendations on the restaurant’s signature dishes, and thus we were introduced to one of the most delicious brussels sprouts dishes imaginable.
I admit, I was skeptical when our waitress recommended the Crispy Brussels Sprouts with fuji apples, crème fraiche, and pistachio nuts. I’m not really adverse to any foods, but really? Brussels sprouts? She did not lead us astray though, and boy am I glad we ordered it. The brussels sprouts were roasted to a crispy, tender finish and deliciously offset by the sweetness of the thinly sliced apples.
The version I made unfortunately did not include crème fraiche (too expensive =/), so it was slightly less rich than the one we had at Alta. However, this recipe was the closest representation of what we had that night at Alta, and it creates an excellent side vegetable dish that will tempt even the most stubborn of brussels sprouts haters. Thank you here for the recipe.
Ingredients:
10 oz Brussels sprouts
3 tbsp balsamic vinegar
1 tbsp honey
2 tbsp pistachios
1/2 Fuji Apple
1 large dollop of crème fraiche
Instructions:
1) Preheat the oven to 400 degrees. Lay the pistachios on a baking sheet in a single layer and toast them for 4-5 minutes in the oven. De-shell, chop coarsely, and set aside.
2) Wash, trim, and halve the brussels sprouts. In a baking pan, toss the sprouts together with olive oil and a generous sprinkle of salt. Roast in the oven for 20-30 minutes, stirring once or twice, until the sprouts are tender, brown, and crispy on the edges.
3) In the meantime, stir together the balsamic vinegar and honey in a small saucepan over medium heat until it starts to simmer. Let bubble for about two minutes until the mixture is reduced by half. Remove from the heat.
4) Thinly slice the unpeeled Fuji apple and toss with the pistachios, brussels sprouts, and balsamic vinegar and honey mixture. Serve immediately with a large dollop of crème fraiche.
This side dish had to be the hit of the evening (Served alongside baked tilapia and cous cous). And Andrew never saw it coming :D
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I've been told that a certain smile breaks across my face whenever the subject of food is brought up, a smile that radiates the purest forms of delight and happiness. Food transcends beyond the smell and taste of what's presented in front of me; it's an experience to be enjoyed, indulged, shared with those I love. Working and living in NYC continually opens culinary doors, from hole-in-the-walls to upscale (even stuffy) dining. I never take any morsel of food for granted, and I'm often THAT girl at the table found licking her plate at the end of the meal.
