Friday, January 25, 2013

Day 25: Buttery Brussels Sprouts

Sometimes the simplest recipes are the best.  This applies when making brussels sprouts.  As a kid I hated these little cabbages with a passion.  However, I have grown to like them more as an adult.  The key to perfect brussels sprouts is not to over cook them.  You want to just cook them long enough to make them tender but still a bit crunchy.  Enjoy!

1 lb brussels sprouts, washed and trimmed
1 shallot, finely chopped
4 T butter
salt and pepper

1) Place brussels sprouts in a pot of boiling water with a teaspoon of salt. Cook for approximately 4-5 minutes.
2) In a fry pan add butter and shallots and cook for about 1 minute on medium high heat.
3) Add brussels sprouts to buttery pan and cook for 2 or 3 minutes.
4) Season with salt and cracked black pepper and serve.


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