Brussels sprouts have recently made something of a turnaround. No longer are they the evil stepmother of summer vegetables; now, they’re chic, trendy, appearing on menus as coveted items to enjoy.
This particular Brussels sprout dish is aromatic yet light and summer fresh, and uses Brussels sprouts procured from the farmers’ market at Newport Pier. (Get yours every Sunday from 9 a.m. to 1 p.m.) It’s also completely healthy and satisfying as a standalone main dish or side dish for burgers, BBQ chicken and the seasonal, meaty like.
Fair warning: The recipe does take a little tender love to make it shine but if you’re willing to put in a few minutes, the result is totally worth the sprout. Or something.
10-12 Brussels sprouts
4 garlic cloves (rough chopped)
1 sprig of rosemary (chopped; stem removed)
1 tsp. freshly grated Parmesan cheese + more to top dish
3 tsp. California extra virgin olive oil
1 shallot (sliced thin)
1 egg (I bought a dozen eggs from the farmers’ market at Newport Pier and decided to use two because they’re so creamy and delicious but one is plenty for this dish)
1 tsp. butter (unsalted)
1/4 tsp. salt (or to taste)
1/4 tsp. red pepper flakes (optional)
1/4 tsp. chopped cilantro
Wash the Brussels sprouts until clean. Pat dry. Peel each one leaf by leaf (see above note about tender love) and place leaves in bowl until just the center few, light green leaves remain. Chop center of Brussels sprouts and place in bowl.
Add olive oil and butter to a pan on medium-high heat. When butter melts, add shallots and a sprinkle of salt. Stir until shallots become translucent and soft.
Add Brussels sprouts and salt (stir to combine). Cook until the leaves turn golden brown, stirring every few minutes.
Add rosemary and garlic. (You can add the garlic first if you’re feeling ambitious and once you smell the garlic aroma, fish out each piece then add it back in at this step. There’s nothing worse than burnt garlic in a dish.)
Grate Parmesan cheese into pan (1 tsp.) and stir until evenly distributed.
Cook 2-3 more minutes then scoop into serving bowl. Crack egg and cook in same pan. (You may need to add a bit of olive oil or butter if there’s not much left in the pan but it should be greased up enough.)
Once the egg is cooked, place on top of Brussels sprouts. Sprinkle with salt, parmesan cheese and top with cilantro. (You can also use basil, mint or any other fresh herb you prefer.)