I love the trendy brussel sprout. I did not always like them because up until a few years ago I only knew the steamed, mushy, not-so-great tasting vegetable. But as it became popular and more restaurants starting serving them as a roasted, crispy side dish, I decided to experiment at home with some different versions.
I have a few other brussel sprout recipes, and I am proud to say that I have turned some of my friends who were haters into lovers, but this is a new preparation that I recently tried that I think may be one of the best. This particular recipe is paired with an organic sliced New York Strip and it an easy and excellent meal, but this brussel sprout recipe is so versatile that you can serve as a side to just about anything.
2 12oz organic New York strips
2 9oz containers (or 4-5 cups) of organic brussel sprouts, ends removed and chopped
1 large shallot, chopped
2 garlic cloves, diced
salt & pepper
For the brussel sprouts:
Place the garlic and shallots in a large sautee pan with a generous amount of olive oil over medium-high heat. Cook for a for a few minutes, until the shallots and garlic are clear, then add in the brussel sprout stirring to coat them with the oil, garlic and shallots. Add salt and pepper. Cook until the brussel sprouts are tender and beginning to brown, around 20-30 minutes. Serve warm.
For the New York strip:
Rub the steaks all over with olive oil and season with salt and pepper. Sear the steaks in a pan over high heat, two minutes per side. Keep the steaks in the pan and place them in the oven for about 5-7 minutes (or longer depending on how you like your meat cooked). Remove, and cover with foil for 10 minutes. Slice the steak and serve.