Seared Brussels Sprouts

Seared Brussels Sprouts
Serves: 4 to 6
3 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 pound Brussels sprouts, cut in half through the stem
1/4 cup pine nuts
Salt and black pepper to taste
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add garlic and cook, stirring frequently, until lightly browned (about 3 minutes). Remove the garlic with a slotted spoon and set aside. Reduce heat to low and place Brussels sprouts, cut side down in a single layer. Sprinkle on pine nuts, salt, and pepper. Cook without turning for 10 to 15 minutes. The bottoms should turn crispy and brown while the sprout becomes warm and tender. Transfer  Brussels sprouts to a serving dish. Add 1 tablespoon of butter to the pan with the remaining pine nuts. Stir together and cook for 1 minute. Add garlic and pour over Brussels sprouts. Serve immediately.
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