This. This recipe is EVERYTHING. We frequently grill filets at home, and spicy chopped brussels sprouts are ALWAYS our go-to for a vegetable side. I have to give Mark full credit for this recipe creation. He ate a similar side dish at a rehearsal dinner we attended about four years ago, and he’s been obsessed with brussels sprouts ever since. He makes them spicy, with a touch of shallots and garlic, and a little parmesan mixed into a creamy concoction. It takes ALL of my willpower to not eat the entire pan of these bad boys.
Brussels sprouts are still having their time in the sun. Once a vegetable shunned by children and adults alike, they are back and better than before.
Most restaurants tend to prepare brussels sprouts with balsamic, lemon, parmesan, etc. I most oftentimes see them halved and roasted, and accompanied with bacon. Obviously these are all super delicious ways to prepare them, but the spicy chopped brussels sprouts change it up a little. 🙂
First, chop the brussels sprouts into quarters, then smaller yet. I like to remove most of the hard, white cores (stems) of the brussels sprouts, and use mostly leaves.
Sautéing brussels sprouts is my favorite preparation style. It is pretty commonly practiced in restaurants and homes alike, and I think it’s the best! Brussels sprouts used to get a bad rap because of the strong, offensive smell they can put off when they are broiled or braised. When brussels sprouts are sautéed, the components that contribute to this offensive smell aren’t broken down as much. This not only alleviates the offensive smell, but it also makes them easier to cook! Overcooking sprouts does not result in a pleasant side dish.
In fact, cooking them this way allows more of the nutty flavors of the sprouts to come out, which plays so well with the fruity / nutty flavors of true parmesan cheese.
The key to these spicy chopped brussels sprouts is chopping them into small bits. Slice the stem off of the bottom of each sprout, and then cut it into quarters. For larger pieces, cut into even smaller pieces than quarters. Before measuring out three cups of your chopped brussels sprouts, try to remove most of the stems. You’ll recognize these as the whitest, hardest bits in your pile. Using mostly leaves gives the dish a whole new taste and texture!
Once the sprouts are chopped, melt some butter in a large sauté pan, then add minced shallots and garlic. We used to only use shallots, but garlic adds even more aromatics to the entire dish.
Toss the chopped sprouts into the pan, and watch as they transform into an even brighter, more vibrant green color. After you stir them around for a couple of minutes to coat them evenly in butter, garlic, and shallots. Add a bit of chicken broth, and keep stirring them around until they become noticeably softer in texture. Add the half and half (or heavy cream for more richness), and allow it to absorb into the sprouts as you mix it in. Sprinkle in some crushed red pepper, a touch of salt and pepper, then finally grate in parmesan cheese and stir one last time to mix it all together.
These spicy chopped brussels sprouts aren’t overly creamy, but have just enough creamy texture to allow them to create a “melt-in-your-mouth” sensation. The crushed red pepper adds some serious heat, so definitely adjust that to your liking! The parmesan cheese enhances the nutty flavor profile the cooked brussels produces, and absolutely seals the deal in this dish.
These are great with any protein! Chicken, steak, pork chops, you name it. I want to hear what you paired yours with!
spicy chopped brussels sprouts : a small batch recipe for two.
- 1 Tbsp. butter
- 1 Tbsp. shallot minced
- 1 Tbsp. garlic minced
- 3 cup chopped brussels sprouts many of the white stems removed
- 1/4 cup chicken broth
- 1/4 cup half and half
- 1/4 tsp. pepper
- salt to taste
- 1/4 tsp. crushed red pepper
- 1/4 cup freshly grated parmsean
- Melt butter in a large saute pan over medium heat. Add shallots and garlic, allow to cook of 1-2 minutes until very fragrant and softening.
- Add brussels sprouts, and toss continuously with butter, garlic, and shallots for five minutes.
- Turn heat to medium low, and add chicken broth. Cook one minute, allow it to slightly absorb into the brussels sprouts.
- Add half and half. Allow to cook for roughy five minutes, until almost entirely absorbed. Add salt, pepper, crushed red pepper. Mix seasonings into the brussels sprouts, and cook for another 2-3 minutes.
- Grate in parmesan cheese, and stir in.
- Serve hot! Also reheats well! 🙂