Brussel sprouts are a treat when made this way .No, really!
I know your first thought is YUK. And mine was too, but give them a try! They may surprise you!
This recipe is easy and doesn’t take a lot of time. The farmers market that I go to usually has brussel sprouts all year round. Like we’ve mentioned before at the PinterTest Kitchen, if you can support a local business like a butcher or farmer selling items at a market, you’re almost always going to get better quality product than you would at a chain grocery store. So buy local!
One quart size box will make about 2-3 servings using this recipe. Usually, a small serving of brussel sprouts go a long way on the plate, but these are so good that people might want a second serving!
Here are the ingredients: brussel sprouts, slivered almonds, minced garlic, olive oil, butter, salt and pepper to taste.
Wash and cut the stems off of the brussel sprouts. Cut them in half and pull the outer leaves off. Melt 2 tablespoons of butter and add 1-2 tablespoons of olive oil in a saute pan. Then, add the brussel sprouts. Cook on medium heat until just barely done (they’ll be fork tender).
Add the garlic at this point (so it doesn’t burn) and the slivered almonds.
I keep all my almonds, walnuts, and pecans in the freezer and just get out what I need. That way they don’t go rancid as quickly, like they would in the pantry or even the refrigerator. Nuts are expensive, so we avoid throwing them away!
Cook the sprouts about 1-2 minutes longer. They should be completely fork tender and slightly browned when they’re ready to serve.
You can add as much garlic as you would like to the recipe and you could use walnuts instead of almonds and crumbled bacon would be good also. Bacon makes everything better, right? Make the recipe your own!
- 1 quart brussel sprouts
- 2 tablespoons slivered almonds
- 2 tablespoons minced garlic
- 1-2 tablespoons olive oil
- 2 tablespoons butter
- salt and pepper to taste
- Wash brussel sprouts.
- Cut stems off and cut in half and pull outer leaves off.
- Melt butter and add olive oil in a saute pan.
- Cook brussel sprouts until just fork tender.
- Add garlic, slivered onions, and salt and pepper, cooking about 1-2 minutes more.
- When fork tender they are ready to serve.
Sharon
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