It's a rare thing that I look at a menu, see an item with the main ingredient of brussels sprouts and say to myself, "yes, I think I'll order that!"
It's probably just as rare that you ask your server what they think of a brussels sprouts dish and have them respond, "ooh, that's one of my favorites!"
But that's just what happened when SPH and I had a dinner out at Catch 54 Restaurant recently.
Maybe it was the setting of where we were eating:
or the fact that SPH and I were alone, without the boys. Maybe those things helped, but honestly, they were the best brussels sprouts I'd ever eaten.
Once we were home, I started thinking about how I might replicate the recipe when, during my "restock the kitchen post-vacation shopping trip" I found these:
I bought the bag, brought it home, and got crackin' on coming up with a recipe. I think this comes pretty close, although my kitchen can't hold a candle next to the view at Catch 54.
Shaved Brussels Sprouts
1 - 16 ounce bag, shaved brussels sprouts
1/2 cup apple cider vinegar
1 tablespoon canola oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup thinly sliced red onion
1/4 cup grated pecorino romano cheese
1/4 cup shelled pistachios
Mix the brussels sprouts, vinegar, oil, honey, salt, pepper and red onion in a bowl:
Let marinate either overnight or at least 1-2 hours before serving.
Before serving, add the cheese and toss well:
Add the pistachios, if desired, and serve:
Serves 6-8 as a side dish.
Life is sweet,