PAN-BROWNED BRUSSELS SPROUTS
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Provided by John Dombek
Categories Vegetable Side Sauté Vegetarian Wheat/Gluten-Free Winter Brussels Sprout Gourmet Utah Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 or 3 as a side dish
Number Of Ingredients 5
Steps:
- Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
- With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. santa clara, utah
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