Saturday, February 9, 2013

Sautéed Brussels Sprouts

Our meals might seem very animal-centric.  This is because they are; I make sure that Christa and I both eat a variety of wild game, fish, pasture raised beef and chickens, and most of their organs as well.  We eat soups and sauces made from bone stocks, and regularly enjoy good eggs, milk, yogurts, and cheeses. 

That's not to say that we don't have plenty of fresh plant matter daily - we do, both cooked and raw.  It's just not typically as glamorous, so I'm less apt to blog about it.  This post is about some vegetables.  Nice, leafy vegetables, cooked quickly that make a great side dish to just about any hot meal.

So, without further ado, here's a surefire method of preparing Brussels Sprouts.  (That's Brussels Sprouts, not brussel sprouts)

  • ~1 dry pint of Brussels Sprouts; cleaned and halved
  • 4 cloves of garlic, sliced into coins
  • 1 T of good butter
  • 1 T of olive oil
  • Salt and Pepper
  1. Melt the fats together in a skillet that has a tight fitting lid (leave the lid off for now).  
  2. Add the garlic and toss quickly.  As soon as it begins to brown, place all of the Brussels Sprouts cut side down into the hot pan.  Do not disturb them for 4-5 minutes while the cut sides brown.
  3. Toss the pan to flip the sprouts over (they don't all need to flip, don't worry about that) and then pour just a small amount of hot water (roughly 1/8 cup) into the pan and put the lid on.  Steam the sprouts for another 5 minutes to cook them through until they are tender.  
  4. Remove the lid, boil off the water, toss once more to coat everything and plate the garlic and sprouts in a warmed bowl. 
They make a fine summertime side dish for shrimp and vegetables.

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