Oh, brussels sprouts. I’m sorry that I said awful things about you last March. My love is back on, and it’s out of control. There is not a single fruit or vegetable in the world that I crave the way I do brussels sprouts. It’s bizarre, yes, completely; I’ve been made fun of for this enthusiasm. I have probably consumed them at during at least five out of the last seven days. At this rate, I’ll tire of them again by next March. But right now, I can’t stop.
I’m going to be more daring with them this season. I have already incorporated them successfully into a frittata. Having been first caramelized in butter and then baked in the oven, tucked into the frittata, they were unbelievably, wonderfully sweet. You hardly recognized that a brassica was hiding out in there.
This lovely little dish sits somewhere between a salad and a side, and is hardly experimental, but that’s not important. Sometimes all you need are three perfect ingredients and an easy way to join them.
Shredded Brussels Sprouts with Pecans and Pear
1 pound brussels sprouts
2/3 cup toasted pecans
1 pear, cut into bite-size pieces
salt and pepper
Warm a skillet over medium heat. Halve the brussels sprouts and then slice thinly. Saute them until soft and a little browned, about 10-15 minutes. Toss the sprouts in a bowl with the pear and pecans. Season with salt and freshly cracked pepper. Serve warm.