Brussels Sprouts: Shaved, Sauteed & Delish

One of the many fabulous views at Gervasi Vineyards.

One of the many fabulous views at Gervasi Vineyard.

My Mom and I were in Ohio recently visiting her brother and his wife. My Uncle Chester and Aunt Shirley are great relatives. They are adventurers who love to visit new places, do things just for the fun of them and they eat good food. I’ve been lucky enough to join them on some of their jaunts (and my husband Mike and I have replicated some of their more epic jaunts of their younger years).

Our latest “trip” with my fave relatives was to an Ohio restaurant and winery mere miles from their home. Gervasi Vineyard is a fabulous place to explore and the dining options are terrific. We ate in the Bistro, surrounded by wine bottles. The food was tasty, but the one item that I thought was super good was the brussels sprouts. Now, none of us at the table were true brussels sprouts fans, but we all thought we’d order the side dish and try  to convince ourselves otherwise. Like what was the worst that could happen, right?*

Over the years, I’ve tried brussels sprouts cooked various ways, but it’s mostly been a no-go. How do you feel about the little cabbage-like darlings? The sprouts at Gervasi were shaved and pan cooked, then dressed very lightly in an herb butter. Yum! Everyone at the table agreed that we had just eaten the best brussels sprouts ever.

When I returned home I bought a container of brussels sprouts, determined to re-create the dish. They’re easy to wash and peel, but then I had to core the little buggers. No easy task!

You have to cut out the bitter core, but still  leave enough intact to keep the head together.

You have to cut out the bitter core, but still leave enough intact to keep the head together.

You need a sharp knife and some luck to "shave" these little cabbages.

You need a sharp knife and some luck to “shave” these little cabbages. Notice how well I shaved them?!

I sauteed the sprouts with a little olive oil and garlic, added a splash of vegetable broth and covered the skillet for a couple of minutes to "wilt" the sprouts. Oh, yes. In a departure from the original dish? I added some finely shaved fresh ham that I had left over from making scalloped potatoes and ham the other night. Doesn't everything taste better with a little added ham?!

I sautéed the sprouts in a little olive oil and fresh garlic, added a splash of vegetable broth and covered the skillet for a couple of minutes to “wilt” the leaves just a little. Oh, yes. And in a departure from the original dish? I added some finely shaved fresh ham that I had left over from making scalloped potatoes and ham. Doesn’t everything taste better with a little ham?! Can you tell I’m from PA?

I spent a fair amount of time washing, coring and shaving the brussels sprouts. And I wasn’t sure that whole process would make me want to make sprouts all that often. The next day I stopped at my local Trader Joe’s. Guess where I’ll get my brussels sprouts from now on?

My local food store didn't make it this easy!

My local food store didn’t make it this easy!

*Remember I asked you what’s the worst that could happen? Well, we bagged up the leftover sprouts and popped them into the car, diddled around a little elsewhere, then Mom and I opened the car doors and hopped in. I wrinkled my nose. I turned to my Mom and said, “It smells like a fart in here.” Without a pause my Mom replied, “Well it wasn’t me! It’s too soon.” We both sniffed again, then realized at the same time: “brussels sprouts to go!”

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4 Responses to Brussels Sprouts: Shaved, Sauteed & Delish

  1. I love brussels sprouts! This recipe sounds great–can’t wait to try it. I’d like to try growing them, too. I love the way they look–a million little green barbie doll heads in a fibonacci coil up a maypole.

  2. Lisa Tognola says:

    Funny, when I was reading this I thought it sounded delicious but labor intensive to chop all those sprouts, but then I got to the Trader Joe’s part and heard angels sing. I’m totally making this tonight!

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