Brussels sprouts, with butter sauce, Americano
"This is my own preference for Brussels sprouts. Try it. I think it's great."
photo by Shellie O.
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 20 Brussels sprouts
- 6 tablespoons sweet butter (3/4 stick)
- 1 clove fresh pressed garlic
- 1 teaspoon grated parmesan cheese (No Kraft junk)
- 1⁄2 teaspoon paprika
- 1 bay leaf
- 1 pinch cayenne pepper
- 1⁄2 teaspoon black pepper
- 1 teaspoon finely minced white onion (if you have a bit handy)
- 1⁄2 teaspoon oregano
directions
- Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
- Remove, and steam them for 10 minutes.
- If you don't have a steamer, boil them for 7-10 minutes .
- Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
- Stir, occasionally.
- Remove, and drain the brussel sprouts.
- Place in a bowl, or a service plate, and add the butter sauce, and toss.
- Season with salt, and pepper, and sprinkle with parmesan cheese.
- Serve.
- Deadly.
- Enjoy.
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Reviews
-
This is very good. I would have never tried those spices with Brussel Sprouts. I'm going to try with other veggies. -
This is excellent, as is. Next time, I will clarify the butter just to see if it makes a difference. I didn't need to correct the seasoning after cooking. It was perfect. I did sprinkle a little parmesan, but that was it.
-
Works with any other veggie, too. -
Quite tasty! But they don't call me the Dilettante for nothin'---I made this even easier by omitting the boiling/blanching step. I sauteed the onion and garlic in butter, dumped the halved sprouts in, added the seasonings, covered, and just let the dish steam itself! Now, we do like our Brussies a little crunchier, so this method worked for us. -
This was an easy recipe to make, compared to the other recipe I use. I had lots more sprouts, in all sizes, so I cut the large ones in half and blanched, then steamed for 5 min. They were plenty tender. I only had the Kraft junk, some dried minced onions, and forgot the oregano. I also used 3-4 cloves garlic. It was a bit spicy, but my DH really liked this better. I like the other recipe better! So we'll have to do both, when we get them in our CSA boxes each year, LOL!
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RECIPE SUBMITTED BY
John Skrable
El Cerrito, Ca
I like all cuisines, but when at home, I tend to keep it simple, and Americano.
In the future look for my lentil soup, from scratch, and my red wine, and olive oil, salad dressing, with dry parmesian cheese. I'm still working out the measurements.
I'm a republican, ex-marine combat veteran.
But don't hold it against me.
I can't afford what I'd like to do, or eat.
