During testing, our staff proclaimed that these creamed Brussels sprouts were the most delicious ones they’d ever had. To save time, you can easily substitute frozen Brussels sprouts and pearl onions.
3-1/2 cups Brussels sprouts
1-1/4 cups pearl onions, blanched and peeled
1 tablespoon vegetable oil
1/4 cup minced shallots
1 teaspoon minced fresh ginger
1/2 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup brandy, Calvados, or Cognac
1 cup heavy cream
2 tablespoons wild flower honey
2 teaspoons apple cider vinegar
Peel, quarter, and blanch the Brussels sprouts in boiling salted water. Plunge into an ice water bath to stop cooking. Drain and set aside.<p>In a medium frying pan over moderate heat, sauté onions in the vegetable oil until they caramelize nicely, about 8 to 10 minutes. Add shallots, ginger, and thyme. Season with salt and pepper and sauté 3 to 4 minutes longer.<p>Add the brandy (or equivalent) to the pan, let warm briefly, then remove pan from the burner. Working very carefully, light the liquor with a long match and allow the liquid to reduce. As a safety measure, keep a lid nearby to douse the flames if needed; the liquor will flame about 15 to 30 seconds before going out on its own. Add cream, honey, and vinegar, then simmer until the sauce thickens about 4 minutes. Add the brussels sprouts and stir. Season with salt and pepper to taste. Garnish with fresh herbs, if desired.