Ahead of the big feast next week, thought i would share my amped up version of brussel sprouts. It was instrumental in my husband moving brussel sprouts to the "edible" list.
here's what you need:
a pound of brussel sprouts. try and get ones with leaves closed , base intact and what i call "healthy green".. not the dark woody green or the pale yello green. ( as i get better at this i will add pic's). Dice then in halves with base intact. If they are much bigger, slice into quarters.
fingerling potatoes: 4-5. cubed with skin on. If these are not available, you can use yukon gold or any other yellow light skinned roasting potato. In a pinch i have also used the frozen potatoes o'brien. If using the frozen kind, do not thaw. Add to skillet frozen. Just any kind that will hold it's shape and not turn to mush.
shallots: 2-3 medium sized ones. sliced lengthwise, If not availble use a small red onion.
garlic: 4-5, peeled and diced fine
parsley, cilantro, chives : you can use 2 tablespoons of each chopped fine or any combination of it. Just increase the qty to double if you omit one.
Olive or canola oil: 2 tablespoon., divided into two
crushed red pepper flakes: 2 tablespoons, divided into two
Salt: to taste. i like the new low sodium ones.
Heat 1 tablespoon oil to medium in a wide skillet. Add shallots and saute until translucent. Takes about 2-3 mins. Add garlic and sautee for another 2 mins. Add herb mix and stir together for 2 mins. Add salt and red pepper flakes. Combine. Remove and set aside.
In the same skillet add the remaining oil and heat. add brussel sprouts and potatoes, salt and the remaining crushed red pepper flakes. Sautee on low or medium-low until brussel sprouts and potatoes are browned and tender when pressed with the spatula. May take 15 mins depending on the heat, type of produce and amount of oil,
Add back the garlic herb mixture and stir everything together.
You can throw in a tablespoon or two of butter for that little extra something.
Yum....am hungry...
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