Thanksgiving Side Recipe: Sqirl’s Brussels Sprouts

In October, Good Food host Evan Kleiman was invited to judge the plates at the Los Angeles Magazine Food Event; that day, Evan had what she calls “a Brussels sprout epiphany” when she tasted Sqirl’s umami-rific rendition of Brussels sprouts with chicharron powder. With Thanksgiving on the horizon, we had to get the recipe. This week on the show, Jessica Koslow – owner of Sqirl – walks us through the recipe and explains why she prefers to buy her Brussels sprouts at the farmers market.

Sqirl’s Brussels Sprouts

Makes 4 Servings

1 pound brussels sprouts


generous tab of unsalted butter


chicharrones to taste


splash of sherry vinegar

sea salt and fleur de del to taste

poached egg

Turn heat on to high.

Add a generous tab of unsalted butter to a skillet. Wait for it to brown (and stop foaming).

Turn heat to Medium and Add Brussels, toss, and then let cook, undisturbed for 3-4 minutes (check one to two) to see how they are cooking. They should be caramelizing/browning from the heat and butter in the pan. After those few minutes, add salt to taste and toss the brussels and let cook again for another 3 or so minutes in order to caramelize other portions of the Brussels sprouts. (At this moment, you’ll also want a shallow pot of water boiling on a stove…you’ll want to add an egg into the water and soft poach the egg).

Once the sprouts are cooked to Al Dente, you can add a splash of sherry vinegar to the dish (in the pan) and cook for another 10 seconds.

Pour Brussels Sprouts into a bowl. Take chicharrones (or bread crumbs) and micro-plane them on top of the Brussels.

Add Poached egg and finish with Fleur de sel & pepper.