Fluffy Brussels Sprouts
Today, Michelle Stern of What’s Cooking shares a quick and yummy brussels sprouts recipe:
I never thought I’d “make friends” with brussels sprouts but as I wandered the aisles of Trader Joe’s last week, I noticed that my friend (and TJ’s employee) John was buying brussels sprouts. John and I love to talk about food and share recipes, so I thought he might be able to offer ideas for how to use these little cabbages. Lo and behold, he gave me an idea that I rushed home to try and we loved the results; sweet and a little salty, with none of the residual bitter flavor that I normally associate with brussels sprouts.
Fluffy Brussels Sprouts
1. Use a knife or the shredding blade in your Cuisinart to shred brussels sprouts and red onion or shallots.
2. Melt butter in a skillet and add in olive oil. Add shredded brussels sprouts and onions/shallots to the skillet.
3. Sauté for 12-18 minutes. The brussels sprouts will shrink down and may caramelize a little (which is delicious!). Be sure to stir often so the bottom doesn’t burn.
Image credit: FreeDigitalPhotos.net
Comments
We also have a yummy Brussels sprouts recipe. Assemble thick pancetta (bacon works too), garlic, halved brussels sprouts, and a generous splash of olive oil in a glass baking dish. Bake at 400 for about 25 minutes. When all brown and yummy, stir in 1/2 cup of white wine or stock and stir up brown bits. Serve piping hot. Delish!
Posted by: tracyp | March 23, 2009 10:38 AM | Reply to this comment
@mamajoan on Twitter sent me a link for a yummy looking tofu and brussels sprouts recipe from 101cookbooks.com - thought I would share it here for other interested parties! Yum!
Posted by: Christine Koh - Editor | March 23, 2009 1:01 PM | Reply to this comment
Even easier -
-Pre-heat oven to 400
-Trim ends off brussels sprouts and cut in half
-toss with olive oil, salt and pepper
-roast in oven for 12-14 minutes, bigger sprouts will require longer
-serve hot.
Optional: sprinkle grated or shredded parmesan cheese on the hot sprouts before serving
I never used to like brussels sprouts (I still don't particularly care for them when they are boiled. That makes the bitter taste come out). I love this so much I often have it as an entree for lunch!
Posted by: Erin | March 23, 2009 3:07 PM | Reply to this comment