Wednesday, January 30, 2013

Sauteed Brussels Sprouts

Do you like Brussels sprouts, Bubbleland? I've never liked them. But I haven't really eaten them much. I think I've steamed them and tried them frozen (after I unfroze them, of course). Not the best. But people seem to love them! They order them in restaurants, they like them so much. You know, if that's where I'd first tried them - restaurants with a little bacon - maybe I'd like them too? But I didn't and I don't so I never wanted to waste an eating out order with those little shrunken, funky lettuce heads.

So why bother to try to like them? Well, apparently they're good for ya. Also, I feel like I should like everything so, similar to the way I periodically try lamb & brie (blech), I thought I'd try some sprouts. But NO FROZEN.

I pinned quite a few recipes and finally decided to give this one a whirl.

Sprouts!

You know what? They were a touch of ok! The Hubs ate some too and said "they weren't bad". So I put this in the list of wins and I'll give it a whirl again. Although next time I think I will definitely add some bacon.

Sauteed Brussels Sprouts

INGREDIENTS
  • 1 lb Brussels sprouts (outer leaves removed and washed)
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • kosher salt and fresh ground pepper

DIRECTIONS
  1. Finely shred the Brussels sprouts after thoroughly washing. 
  2. In a saute pan, heat olive oil. Add shallots and saute about 2 minutes, add garlic and saute until golden. 
  3. Add Brussels sprouts, salt and pepper and saute on medium-low for about 4-5 minutes.

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