I very much threw this shredded Brussels sprout sauté together on Wednesday with things I had lying around the fridge. I honestly didn’t think it would be anything special so I didn’t document the cooking process…and then it came off the stove and both me and my beau loved it. With virtually no pics, I wasn’t going to post it, but then I said WHAT THE HECK?!
First fry up some chopped bacon, maybe 3 pieces? When it’s done, spoon it on a towel to drain. Next deglaze the pan with some white wine. Here’s the thing, I only did this because I had less than a glass of savvy b left and wanted to use it up. Turns out, this is what truly makes the dish. I never understood deglazing before. I mean, I got it, but it never did much for me. That’s because I used to only cook in a nonstick skillet. Now I use the fancy copper bottom pots and pans we got for our wedding and things really stick to it. That means when you deglaze, there really will be nice bits to un-stick. A real a-ha moment over here. Anyway, after you deglaze, add a bag of shredded Brussels sprouts and toss them in that liquid. Add chopped asparagus, chopped scallions, and garlic. Let everything soften a bit. Next add just a touch of half and half along with a sprinkle of grated parm. All the wine, cream, and cheese will reduce to nothing and, frankly, you haven’t used enough of any of those ingredients to make a sauce, but it’s enough to take away the bitterness of the veggies and give it soooo much flavor. Just before it’s done, toss the bacon back in, along with some frozen peas. When the peas have warmed through, your dish will be ready. Add salt and pepper and you’re groovin. I made this lil sauté while I had some salmon cooking in the oven. The entire meal took 20 minutes, start to finish.