Holiday Brussels Sprouts
"From Central Market. I tasted it there, and it's pretty fab! Great for Thanksgiving or other fall meals. Cook time is estimated, as I've not made this yet."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 lb Brussels sprout, trimmed and halved
- 1 shallot, minced
- 2 tablespoons grapeseed oil or 2 tablespoons olive oil
- salt and pepper
- 1⁄2 lemon, juice of
- 1 - 1 1⁄2 cup chestnuts, halved
- 3 tablespoons butter
directions
- Place Brussels sprouts in a large saucepan over 1 inch of boiling water and steam until tender, 7 to 8 minutes.
- Rinse them with cold water and drain.
- Heat oil in a large saute pan over medium heat. Saute shallots until golden, add Brussels sprouts, and season to taste with salt and pepper.
- Continue to saute Brussels sprouts until lightly golden; squeeze lemon juice over sprouts and mix well.
- Add chestnuts and heat throughout.
- In a separate saucepan, brown butter.
- Pour over sprout mixture and serve immediately.
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RECIPE SUBMITTED BY
I am an Oregonian who's lived all over the continent, and married a 5th-generation Texan. My passion is wine, my comfort and delight is cooking and eating well, and my survival skills involve reading, camping, hiking and knitting.
The original Moosewood Cookbook taught me how to cook, not just follow a recipe. Suvir Saran's Indian Home Cooking is the best Indian cookbook I've ever used, and really taught me a lot about using whole spices. I love experimenting!
