Our own Brussels sprouts won’t be ready to pick for at least another month, so while we’re waiting we decided to indulge in a special treat that’s showing up in produce departments at supermarkets and local farm stores. Shaved Brussels sprouts are tidy packages of thinly sliced buds which save you plenty of prep time. They cook quickly in a cast-iron skillet. Pan-searing gives them a slightly roasted sweetness plus the speed of a stir-fry.
Last night, we fried some chopped bacon, set the bits aside, and then cooked the sprouts in the drippings along with sunflower seeds, garlic, and a finishing glaze of Spiker’s Roasted Cinnamon Apple or Sour Cherry Plum shrub. This made a stunning companion to pork tenderloin medallions which also got a splash of shrub for a final glaze. Yum!