Sunday, January 8, 2012

Brussels Sprouts

Another year has begun and if I could drag myself away from pinning on Pinterest, I could update this blog more! I have set many goals and one is to continue to share healthy recipes that our kitchen enjoys!

The first recipe of 2012 is one that I have now made 15 times (at least) and have not gotten a finished picture snapped yet. So many of my recipes are made at night and the lighting just makes the product look gross and I am not willing to invest in a light pod like other bloggers (Sorry)!

Anyways, these brussels sprouts are not like your grandma's.... meaning they are not boiled until they turn to mush but rather are pan seared until a night browning occurs and served with a warm butter sauce. I have entertained with these multiple times and the conversation always goes:

"I like vegetables, but brussels have never been one that I could eat"
I reply, "That's what everyone says, just try these"
Person puts a small portion on plate to be nice....
Several minutes later they walk back over and fill their plate, the brussels are that good :)

Brussels Sprouts with shallots and brown butter sauce

Adapted recipe and inspired by my favorite blog right now: How Sweet Eats (Go to her blog for some wonderful pictures of the brussels sprouts and enjoy her humorous writing)

2 Tbs olive oil
1 pound brussels sprouts - cut stems off and then cut in half lengthwise
1 shallot, diced
1 garlic clove, minced
salt and pepper to taste
2 Tbs unsalted butter

Heat a large skillet over medium high heat and add the olive oil. When oil is heated, add the diced shallot and minced garlic and saute for a minute or two until the garlic "speaks" Then, push the shallot/garlic mixture to the edge of the pan and add in the brussels, place the brussels cut side down, arranging carefully so each brussels get a spot facing down in the pan (I do this by hand, one by one). Salt and pepper (add shallot pepper if you have a penzey's nearby). Cook about 7-9 minutes, testing the brussels in the center of the pan, you want them to be pretty browned before you turn them. Once they are browned, toss the brussels in the pan and add about 1 TBS water (quick steam) and cover with a lid. Cook for about 4 more minutes. While the brussels are "steaming" heat the butter in a small saucepan over medium heat, whisking continuously until the butter begins to get a golden color and little brown flakes begin to appear, then remove immediately off of the burner. Remove brussels from the pan and place in serving dish. Then drizzle the butter sauce on top and serve!!!! Easy as that for a great side dish

NOTE: I have played with different add-ins that you might enjoy....
2 slices of bacon or pancetta (browned at beginning then added back in at the end)
Nuts - either walnuts or pecans, roasted and added in at the end
Cranberries - dried, tossed in at the end

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