BUTTERED BRUSSELS SPROUTS AND RADISHES

Buttered Brussels Sprouts and Radishes image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

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Kosher salt
1 1/2 pounds Brussels sprouts, halved (quartered if large)
1 pound radishes, trimmed and halved (quartered if large)
4 tablespoons unsalted butter
1 shallot, finely chopped
Freshly ground pepper
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley

Steps:

Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.