PAN SEARED BRUSSEL SPROUTS WITH AIOLI SAUCE
Move over broccoli and make way for a reinvented vogue version of Brussel Sprouts. Who said Brussel sprouts are grandma? Pan Seared Brussel Sprouts with Aioli Sauce can be rather gourmet. Pan searing these tender little chic cabbage like vegetables in butter, olive oil, and roasted garlic and topped with creamy aioli sauce creates a cosmopolitan combination of flavor and texture to be savored and served with a variety of main dishes. Broccoli may be trumped as America's favorite vegetable with this recipe revival.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Cut bottoms off Brussel sprouts and sprinkle with salt and pepper. Sear Brussle sprouts and 4 garlic cloves in 2 tablespoons olive oil and 2 tablespoons butter on medium heat in skillet for 10 minutes or until sprouts are tender and golden (turn while cooking).
- Transfer pan seared Brussel sprouts and garlic to serving dish and sprinkle with 2 tablespoons Parmesan cheese.
- In blender combine egg yolk, lemon juice, 4 fresh garlic cloves, 4 ounces of Philadelphia cream cheese, 2/3 cup olive oil, and a dash of salt and pepper in blender. Pulse until well blended. Spoon aioli over Brussel sprouts. Serve immediately.
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