SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS
This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
- Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
- Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.
SOY SYRUP
Provided by Ming Tsai
Time 35m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
SUNNY'S SWEET 'N SOUR GARDEN COLLARDS
Steps:
- In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.
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