Yup. And I’m making these today for Thanksgiving – a light, healthful dish that may convert some Brussels sprout haters. I got the idea for these after seeing a recipe where they had you take off every leaf of each sprout. Nice, but that’s not going to happen around here. I save that kind of anal behavior for my baking, thank you very much.
At any rate, you start with about 2 pounds of sprouts. Just clean each sprout by cutting off the bottom and discarding any damaged outer leaves. Then you pop them in your food processor using the number 1 slicing disk (or whatever thickness you prefer). Melt a bit of butter and olive oil in a deep saute pan over medium heat, and add one or two cloves of crushed or minced garlic. Don’t let the garlic burn, but after about thirty seconds, add the sprouts and some salt and pepper. Pop the lid on the pan, keeping the heat on medium, and stir once in a while. You may need to add a bit more butter or salt and pepper, so taste as you go along, until the sprouts are tender but not mushy, about 12-15 minutes.
Happy Thanksgiving everyone!
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3 users responded in this post
I would love to try this. I think it looks fabulous.
BUT I’ve been given orders: “steam them and no butter” nothing else will do. That’s from TPTB (husband and both sons aka the powers that be).
I am going to try this just not today.
i could actually see myself eating that!
happy thanksgiving!
I think I’ve seen them done like this before – I need to try this !