Wednesday, January 28, 2009

Garlic Pan Roasted Brussel Sprouts


1 bushel of Brussel Sprouts

1 tablespoon vegetable oil

1 tablespoon butter

3 large garlic cloves, roughly chopped

Kosher salt


First peel the outer layer of the Brussel sprouts, and then slice them length wise in half. Then steam them until they are a gorgeous bright green. Remove them as soon as you say to yourself “Wow, that green looks like the first leaves of spring.”

Let the brussel sprouts sit as you heat the butter and oil in a sautee pan. When the foam subsides, place garlic in the pan (medium heat). Release the aroma of the garlic, DO NOT brown the garlic. Place brussel sprouts flat side down in pan, let them get nice and brown, then shake the pan and add salt and pepper.


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