Sautéed Brussels Sprouts

it seems like I make Brussels Sprouts a lot…& I don’t like them !!! But Murray does & so do most people so for me it is a good vegetable to make. It is easy to prepare & there are many ways to make them. 

This recipe is from Bon Appetit… one of my favourite recipe sites.

The prep for these Brussels Sprouts is a bit longer then just cutting them in half & roasting them, but I found that it was kind of relaxing …the leaves are separated from the core of the sprouts. I washed & trimmed them, then peeled off the leaves….  The recipe calls for unsalted pistachio nuts which I did not have, but luckily I had a jar of mixed unsalted nuts from Costco that had pistachios in it..so I just picked them out of the mix!!

TIP: I was serving this for company so I prepared the leaves the day before & put them into a plastic bag to keep them fresh…this way when I wanted to cook them, it was quick!

Here is the recipe from Bon Appetit makes 4-6 servings….

Ingredients 

1 1/2 lbs of brussels sprouts

1 shallot

1 tbsp oil

2 tbsp fresh lemon juice

3/4 cup unsalted pistachios, chop these  NOTE: IF YOU ARE ALLEGIC TO NUTS..JUST LEAVE THEM OUT & STILL SAUTE THE LEAVES LIKE THIS…IT IS GOOD!

 

Method *** this is the method from the recipe on Bon Appettit

  1. Wash & trim the brussels sprouts & separate the leaves…set aside
  2. Finely chop the shallot & set aside
  3. In a really large saucepan…heat the oil
  4. Add the the shallot & cook it for about 1 -2 minutes minutes…I like them brown at the edges but you can just cook them to soften them …
  5. Add the brussels sprouts leaves & saute until they soften
  6. Pout the lemon juice on & season with salt & toss them so the lemon juice & salt distribute among them
  7. Serve with the pistachios sprinkled on top

Enjoy!

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Peel the leaves off of the core of the brussels sprouts…. I cooked the centres separately,& we just ate them..
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In the skillet to sautéed…the onions are underneath…:)

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