Sometimes, when I’m stumped and fresh out of ideas in the kitchen, I’ll turn to my husband for suggestions. “Honey, how should I prepare the potatoes tonight?”, I ask. The words have barely left my mouth when he swoops in with an answer: “Boil ’em”. Okay. “Well, how about the turnips?”, I again, mistakenly ask. His response: “Boil ’em”. Oy ve. I glance over at a bowl of perfectly hued, Brussels Sprouts and decide I’m not gonna go there. I should know better. You see, I’ve learned the Irish hold the gold standard for two very different, yet distinct, traditions: Guinness Drinking. And Vegetable Boiling.
Time and time again, when those innocent, delightful miniature cabbages tiptoe their way into our home, they’re met with an untimely death in an unimaginative bath of bubbling water. Now, I’m all for taking one for the team, but frankly, I’m one mushy sprout away from invoking a permanent embargo.
Thankfully, Lady Luck intervened one fateful Autumn night on the streets of New York City.
We were strolling through the West Village and popped into Perilla, Harold Dieterle’s acclaimed neighborhood joint. On top of being mildly obsessed with Top Chef, I had heard a lot of good things — specifically having to with the Wild Boar Belly and Spicy Duck Meatballs. We sat at the bar, as we always do, eager to see if it would live up to the hype. Well, well, well. Did it ever. Life altering, to say the least. Plus, it had absolutely nothing to do with the Boar or the Duck.
Instead, it had all to do with a reluctantly ordered, measly side dish of Brussels Sprouts. No, wait…correction: Brussels Sprout LEAVES (it’s all about the leaves, people). Or better known as The Best Side Dish Ever. Roasted to perfection with the tastiest blend of toasted nuts and dried cranberries. Salty, sweet, crunchy, nutty — delicious overload. How could my regularly boiled friends could taste this different — this bloody good? I wanted to bury myself into the plate, and stay there for the Winter. A ferocious fight to the finish, no doubt, was about to ensue. My husband beguiled me with distractions, as we played tug-o-war with the plate in a quiet frenzy, seeing who would prove victorious over the last fork-full. The urge to place an order for a second round (or kick him in the shins) was unbearable.
In the end, we resisted. But have been spellbound since. Caramelized Brussels Sprout Leaves with Candied Nuts. Especially now, as the holidays grow near and the sprouts are at their peak, it’s the perfect wintery dish — healthy, festive and down-right addictive. For all you sprout haters out there (present company included), this might just do the trick. And with each bite, I’m reminded of a night I sat in one of my favorite cities, in one of my favorite neighborhoods, during my favorite time of year, obsessing over my (new) favorite vegetable, with my absolute favorite person in the world. The Sound of Music is a constant in the house this time of year, so besides raindrops on roses and whiskers on kittens, these are a few of my favorite things.
Feel free to substitute in your favorite nuts, seeds, raisins, craisins, etc. Hazelnuts, pistachios or pumpkin seeds are sure fire winners. In fact, I almost never make this dish without hazelnuts, but sadly — the markets were completely out of stock when I arrived for my weekly fix. Please report back — I’d love to hear what fabulous concoctions you come up with.
Inspired by The Best Side Dish Ever at Perilla
Music Pairing: Julie Andrews, My Favorite Things
What a wonderful story! I truly enjoyed your writing. For a second, I was the third party in your tug-of-war over the Brussels sprouts leaves…
The recipe sounds fabulous. My husband is just partly Irish, but I had to wean him off the “boiled” stuff, and now he cannot wait for new renditions of the old, boring, mushy, vegetables.
I have to give this one a try.
What a great idea. I have never thought of using the individual leaves before. Your recipe sounds fabulous.
:-) Mandy
Maybe I give this a final try for brussel sprouts. I tried, but I do not like them. Yesterday we tried them roasted with maple syrup and balsamic vinegar, but for me it were just brussel sprouts.
So last try with your recipe, which really sounds and looks delicious!
This looks terrific. I am nuts for caramel nuts.
i went to perilla a few years ago for my husband’s birthday and enjoyed it, i’d love to go back for these brussel sprouts:-)
What a great use of candied nuts! I love them and can never get enough, tossing them in some brussels sprouts will help eliminate some candied-nut consumption guilt I’ve been muddling through. Can’t wait to try this. With any luck it will become one of my new “favorite things.” Also, how pumped are you that Top Chef has returned with an All Start lineup!?
Simply gorgeous photos! I have yet to master cooking brussels sprouts though I’ve tasted ones I like, so I know there’s a method out there for me. This really looks like it might be it. Happy holidays :).
delicious and i love the sound of music! xxoo
Love the nuts…that’s funny, when all else fails, “boil ’em.” Might be my phrase of the day.
Wow. I never knew brussels sprouts could look so good. Thank goodness you didn’t boil them!
this looks divine. I love removing the leaves from the brussels and then making a salad. Its super delish.
Oh my goodness, I think you did the impossible… make brussels sprouts look amazing and so amazing that I’d actually want to eat them and I don’t eve like brussels sprouts! I absolutely LOVE your photographs!
Brussels sprouts have recently become one of my favorite’s too. Although I think the reason I never liked them before was they were always boiled! I’m definitely going to try this version!
I had this at Lulu in San Francisco and had the same response, amazing! They had, in addition, blue cheese. It might have been Point Reyes which added a great counterpoint to the sweetness. Thanks for reminding me of this dish!
Oh, yes! I’m all for salty, sweet, crunchy, nutty all at once, especially with my favorite vegetable! And The Sound of Music is like my little guilty pleasure. But you went ahead and shared it without shame! You’re the best.
Flat out gorgeous pics- as always. The dish sounds divine- I would never have thought to serve brussel sprout leaves with candied nuts. I’ve got to try this!
Beautiful photos, love the propping and the light.
This is totally amazing. You just took Brussles sprouts to another level. Fabulous!
What a lovely pairing. And so extremely fitting for the holiday season. Your pictures are gorgeous. Love the platter.
This is the first brussels sprout recipe that made me think: “Mmm, I really don’t like brussels sprout but I’d love to try this!” Wow, they look scrumptious! The photos are gorgeous!
I just posted a recipe on my blog using brussels sprout leaves. I loved them before but I was surprised by how much better they are prepared this way. I used them in pasta dish but next time, I’ll try the sprouts this way. Love the addition of cranberries and candied nuts.
How did you know I was looking for a brussel sprout recipe for Christmas dinner? We are hosting this year – potluck style – and I have committed to turkey and brussel sprouts. I am determined to make my family and in-laws eat their tiny cabbages for a change. And I think this recipe will do the trick!
Lovely to see you back on online – I missed your musings, beautiful photos and yummy food ideas.
hope you are well
xo
Hi all! Thanks so much for such sweet comments! Hopefully this recipe will change the hearts and minds, as it did for me, for all Anti-Brussels Sprouters out there! :)
Lana – I thought I felt a 3rd party with us that night!
Lean and Kristen – Hope you give these little guys a go!
Stephen – The addition of blue cheese sounds brilliant. Thanks for the tip!
Kimberley – Julie Andrews is my heroine. Come over and we’ll do a sing-a-long!
Thea – Good luck with dinner and I hope this dish will be a hit! I’ll be thinking of you!!
Hope you’re all having a jolly, wintery time this holiday season!
stunning pictures and anything that pimps a B sprout can only be good……….yuuum
I’ve been obsessed with brussels sprouts this winter…Literally made them 3 times this week, and always looking for new recipes. Gorgeous photos!
Thanks for this recipe! I’ve been trying to eat more fruits and veggies lately, and I’m always looking for new ideas!
I am currently having a love affair with brussel sprouts so this is really making me hungry
I always cook brussels sprouts whole, but I love the idea of delicate leaves. this sounds fantastic!
Good gravy…I love sprouts and I love nuts, this will for certain be on the menu for the Tron party i’m having this week!
I was an avowed brussels sprouts hater until I started thinly slicing them and sauteing them on the stove with lots of shallots and butter. The dish is delicious but not all that attractive. The sprouts and shallots go all pale on me. But this dish is so beautiful and I love that is just the leaves. I haven’t gotten my Christmas dinner assignment yet, but I’m totally bringing these. Happy holidays to you!
Brussels sprouts never get old (as long as they’re not boiled, I could not agree more.) I’m always looking for new recipes for this vegetable. This one sounds too good to pass up, thanks!
Well now, add me to the list of “I never thought a brussel sprout recipe would tempt me!” Your photography adds to the desire to taste this for myself. Shocking! Wonder when I’ll actually convince myself to buy the brussel sprouts? I have everything else on hand, including the bleu cheese. Yum!
Dropping by your blog is like a food vacation. So, so pretty. I love brussel sprouts, but I’m always looking to jazz them up for my anti-brussel-sprout husband. Have you tried Orangette’s cream-braised brussel sprouts? Of course anything cream-braised is good, but my husband actually loves them. Thanks for sharing!
This is gorgeous! These photos are so beautiful <3
That really is the best ever side dish. Brussel sprouts are so underused. This looks delicious! Happy holidays!
I love the idea of using the leaves. Beautiful recipe.
Brussels Sprouts with Candied Nuts?? Yes please! This sounds absolutely delicious! I used to be scared of Brussels Sprouts until I actually tried them – and then I fell in love with this uber-good-for-you veggie! Thanks for sharing this recipe, I can’t wait to try it! Happy Holidays!
hey lady, these were OUT OF CONTROL DELICIOUS! made ’em for Christmas Eve dinner & my in-laws (who can be a little bit picky) declared them the best part of the meal. you bet we’ll be doing this over & over again…thank you for decoding the “how-to” and sharing your lovely story and images, as always.
I love doing brussel sprouts roasted whole and with the leaves all separated. I usually do some lemon zest, pine nuts, and good parm, but this looks great! Can’t wait to try it!
I am not sure what I like the most in this post. Your story, the pictures, or the recipe? I think it’s the beautiful pictures. No wait, it’s the story this time. No no no, it must be the recipe, I am such a sucker for nuts in salad. Or …
This recipe sounds/looks delicious and you’re photographs are absolutely beautiful!
Recipe looks and sounds delicious. What patient it must take to peel brussel sprout leaves!
if i didn’t already love Brussels sprouts, i’d be convinced now
[…] Caramelized Brussels Sprouts with Candied Nuts […]
those look soo delicious and I dont even like brussel sprouts
I just found your site and wanted to tell you that your pictures are so incredibly awesome! I wish I just had an ounce of your creativity :)
We, my mom and I, made this for Christmas this year as a side with Salmon as the main. It was simply wonderful. I was browsing around on FoodPress and noticed this post and thought I’d comment, even though it’s months later =P
I love your blog, you are on my RSS feed!
[…] not only did her post about Paris make me incredibly delighted about my possibly winter trip to Paris. but i love brussel sprouts so …i’m probably gonna make this recipe. […]
Thanks for posting… this looks so incredibly yummy! Can’t wait to try it out :)
HELP! I know I’m embarrassingly late to this party but… I’ve got all the ingredients and am ready to cook.
How much brown sugar?? 1 tablespoon?
Thanks anyone
Hi Janie – it’s 2 tbsp brown sugar, sorry about that!
Thanks so much! That’s about the amount I guessed at. I came back today to look — because I’m making them again. They are really, really good, but I love brussels sprouts any way, even just boiled.
Thanks again
I love brussels sprouts, will definitely try this, it looks delicious!
Your photos are always so nice! This recipe sounds delicious.
wow, this is spectacular !
I will definitely try this come Christmas time, thanks for the recipe !
Andrea x
this looks great! i am trying this as well. with all the sweetness though, i am thinking i will add bacon bits and potentially the blue cheese that stephen mentioned. thanks for the great ideas!