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Tasting Notes
Here, one of Michael and Michelle's favorite vegetables gets cooked two ways.
First, we blister the hearts of the Brussels to get a crispy texture and a nutty, caramelized flavor. Then, we wilt the outer leaves of the sprouts in an apple juice reduction, which adds both sweetness and acidity. The butter in the apple juice glaze imparts richness and gives a silky texture to the finished dish.
Tips & Techniques
- Feel the heat. Get your pan very hot before caramelizing the hearts, so you’ll color them without overcooking them. If they’re in the pan too long, the Brussels sprouts will begin to taste sulfurous and gassy.
- A saucy suggestion. After you reduce the apple juice, lower the heat before adding the butter. You want the glaze to be velvety and emulsified, but boiling it can cause it to break or separate.
- Scheduling tip. When you have a number of dishes to prepare, always cook green vegetables right before serving – they tend turn brown over time.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Paring knife. This small knife, with a 2 ½ to 4-inch long plain-edge blade, is perfect for intricate peeling and cutting small items. When your chef’s knife feels unwieldy, grab a paring knife.
The list below includes all the equipment you’ll want to make this dish.
Cutting board
Paring knife
Medium bowl
Small bowl
Large bowl
Large sauté pan
Rubber spatula
Plate or baking sheet with paper towel
Whisk
- 1 quart Brussels sprouts (about 2 pounds)
- Grapeseed oil
- 1 cup apple juice
- 4 tablespoons (1/2 stick) unsalted butter
- Salt and freshly ground black pepper
Serves: 8
Total Time: 30 minutes
Active Time: 30 minutes
- Cut ¼ inch off the stem ends of the Brussels sprouts and discard. Remove the outer leaves and reserve. Cut the hearts in halves and reserve.
- Add grapeseed oil to pan. Add the Brussels sprout hearts and sauté. Turn down the heat to medium and cook for about 2-3 minutes. Remove hearts from pan and place on paper towel on a plate or baking sheet.
- Set the sauté pan back over high heat and add the apple juice. Bring the apple juice up to a boil and reduce by half. Whisk in butter to melt completely. Add the Brussels sprouts’ leaves and cook in the sauce until they are wilted and bright green. Season with salt and pepper.
- Spoon some of the liquid in the pan on top of the sautéed hearts and then drain the leaves on a plate lined with paper towels. Spoon the leaves on top of the cores in the bowl.
Make it Tonight
Grilled veal chop & apple-blistered brussel sprouts
Green up any meal with these apple-blistered brussel sprouts. We recommend serving them with a grilled veal chop.