Garlic Brussels Sprouts with Shallots

January 18, 2012 § 7 Comments

buttery garlic brussels sprouts prepared in hard anodized pan.jpg

I’m pretty sure I’ve stumbled upon the richest, most decadent, most delicious way to serve brussels sprouts EVER! Buttery, tender brussel sprouts – part of an experimental crust-less quiche I made that didn’t turn out so well. I was working from a recipe I found on food52.com called “Parisian Breakfast: Quiche with Brussels Sprouts, Shallots, and Dill.” While my adaptation of the quiche was a flop (quite literally), I will be making these sprouts again as a main course for my small family, or as a side with a pot roast the next time we’re entertaining.

fresh farmed organic brussels sprouts.jpg

Use fresh brussels sprouts, not the frozen par-cooked kind. If you’ve never had fresh brussels sprouts before, you’re in for a treat. They are amazingly tasty and, if prepared properly, not mushy at all.

closeup of prepared brussels sprouts.jpg

RECIPE:
Garlic Brussels Sprouts with Shallots
(from SharonP of food52.com)

15 brussels sprouts
4 tablespoons unsalted butter
2 large shallots, finely chopped
1/4 teaspoons salt, divided
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 T white wine (I used Chardonnay)

Trim the stem of each sprout, discarding any outer leaves that fall off or become loose. Rinse the sprouts and cut them in half. In a covered sauté pan, melt the butter on medium heat. Add the shallots, salt, black pepper, and garlic powder, and sauté on medium-low heat for about 3 minutes.

Add the brussels sprouts to the pan and toss gently to coat them. Re-arrange them so that they are cut side down in the pan. Cover the pan and allow them to cook and get golden for about 15 minutes. Add the white wine, raise the heat to medium, and allow to cook, uncovered, for about 3 minutes more.

Remove from heat and serve immediately, cover and serve warm within 30 minutes, or serve however you wish. They are so yummy.

Happy nibbling,
Sarah

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