DELMONICO’S BRUSSEL’S SPROUTS WITH ALMONDS AND MANCHEGO
1 pound Brussels sprouts, stem end trimmed, halved length-wise
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 strips, about 5 ounces, thick cut bacon, chopped
4 teaspoons minced shallots
2 teaspoons minced garlic
1/3 cup chicken stock
1 tablespoon sherry vinegar
1 cup cherry tomatoes, halved, lengthwise
2 tablespoons unsalted butter
¼ cup slivered almonds, toasted
¼ cup or more shaved Manchego cheese
Preheat oven to 425° F.
Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.
In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes, until slightly browned and tender.
In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, until just fragrant.
Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2 minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.
Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and the shaved Manchego cheese.
Yield: 4 servings
This post was edited on 4/8 at 6:25 pm