Brussels Sprouts with Bourbon, Apple & Fennel

I KNOW… I’m the WORST. More brussels sprouts. Just what you needed in your life.

But they are! I’m a long standing member of the brussels sprouts evangelical committee and I’m here to tell you: brussels sprouts are fantastic if you cook them right. Nutty, delicate, hearty, and comforting all at once – brussels can become the backbone of your fall and winter larder.

And I’m calling this recipe paleo-friendly, even though it has Honey Jack. A belt won’t kill you 🙂 If you don’t want/don’t have bourbon in your life, just omit – life will go on and your dish will still taste magnificent.

Brussels Sprouts with Bourbon, Apple & Fennel

4 cups shredded fresh brussels sprouts
3 Tbsp. ghee
1/2 Fuji apple
1 bulb fennel
Apple cider vinegar (Dr. Bronner’s is the best)
Honey Jack
Kosher salt & black pepper

Set your broiler to high. If your brussels are pre-shredded, spread out on a cookie sheet wrapped in tin foil. If not, shred (I use the shredding disc of my food processor) first. Melt 2 Tbsp. of the ghee.

Spread the melted ghee over your brussels, toss with your hands to combine, and hit with salt & pepper.

Broil 10-15 minutes – tossing every 5 minutes or so to avoid scorching – or until browned at the edges and threatening to burn.

While your brussels are browning, slice the apple and fennel thinly. Add to a large pan over medium heat, along with the last Tablespoon of ghee. Hit with some salt and pepper and sautee until beginning to brown.

Turn the heat down to medium low and add 2 caps of vinegar and a glug of Honey Jack. Stir and sautee until tender and browned and the brussels are done.

Combine everything in a large bowl and toss to combine. Taste for seasoning. I hit with another 3 caps vinegar, salt & pepper. You’re looking for nice bright tastes here. Something bold.

Serve alongside something like a nice smoky pot roast. Serves 2 for dinner + 1 for lunch.