Like so many people, Jayne Nolting had a love-hate relationship with Brussels sprouts. “Growing up, I didn’t like them,” says the owner of Zionsville’s Plum’s Upper Room. But one day, a local farmer dropped off a load of the cruciferous buds at the restaurant. Bunches and bunches of them. “I couldn’t not use them,” says Nolting, who then cobbled together this hearty dish that plays equally well as a side or main course.
• 1 pound Brussels sprouts
• 2 ounces unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce pecans, chopped and toasted
• 2 ounces fontina cheese, grated
• 2 ounces Smoking Goose applewood bacon lardons, cooked
• ½ ounce extra virgin olive oil
• 1 tablespoon pomegranate seeds (optional)
1. Trim Brussels sprouts to remove the ends and yellow leaves. Cut in half.
2. Boil a large pot of salted water.
3. Add sprouts and cook until tender, about 3 minutes.
4. Drain and place sprouts in ice water to stop cooking. (Steps 1–4 can be done the day before, with the sprouts refrigerated until needed.)
5. Heat ovenproof saucepan over medium heat.
6. Add butter to pan.
7. Once butter is melted, add blanched Brussels sprouts and season with salt and pepper.
8. Cook, stirring occasionally, until sprouts are golden brown.
9. Toss pecans and bacon with sprouts in pan, sprinkle with fontina, and place in the oven to melt cheese.
10. Drizzle with olive oil and garnish with pomegranate seeds if desired.
Photo by Tony Valainis
This article appeared in the November 2013 issue.