Anyone who knows me well knows that if I like something or someone or someplace… you’re going to hear about it plenty. The friend who puts her favorite Fiona Apple tracks on repeat for long road trips? I’m that girl. The friend who insists you read any and all Gabriel García Márquez novels (starting with Love in the Time of Cholera)? Meeee. Or the friend who is adamant you try her favorite dish at her favorite restaurant in her favorite little town? Well, let me let you in on my permanent addiction: Just a Taste’s Garlicky Brussels Sprouts* are simply amazing.
I have been in graduate school for more than a few years now, but my favorite local restaurant in all that time has not changed. Neither have my three favorite dishes at JaT. I have to say that more than one friend has joined me here for Tapas and has been hesitant when I place an order of this for us to share. It’s only after the meal that they tell me what I had been suspecting all along; they never knew Brussels sprouts could taste so good.
I’ve tried several iterations of this dish, and this recipe comes pretty darn close.
Inspired by Just a Taste and adapted from How Sweet Eats
Preheat oven to 400°F. Spread pecans on a baking pan and bake for five minutes. Remove and set aside.
Heat a skillet (large enough for the Brussels sprouts to fit in an uniform layer) over medium heat and add the olive oil. Add shallots and garlic and sauté until fragrant. Add Brussels sprouts, cut side down, with salt and pepper, and cook for 8-10 minutes, tossing every so often, until browned. While the sprouts are cooking, heat a small saucepan over medium heat and add butter. Do not stop stirring while butter is foaming. When you see small brown specks and the butter has a nutty aroma, remove from heat immediately.
Remove Brussels sprouts from the stovetop and toss in pecans. Drizzle brown butter on top, and finish the dish with freshly grated Romano cheese. Yum. Serve hot.
Serving size: 2-3
*I had to look up whether Brussels is capitalized or not. What about the French in French fries?