Spiced Brussel Sprouts
"I think people have a love / hate relationship with brussel sprouts. I love fresh ones but my DH hates them..... Anyway, I think I found this in a Chatelaine cookbook and it sure livens up this lowly vegetable. Please try not to use frozen....no comparison."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 lbs Brussels sprouts
- 2 small red onions
- 3 tablespoons butter
- 1 teaspoon celery seed
- 2 teaspoons ground cumin
- 1⁄4 teaspoon hot red chili pepper flakes
- 1⁄2 teaspoon salt
directions
- Rinse sprouts and trem stems.
- Remove loose outer leaves.
- Cut a small "x" in bottom of each.
- Bring large pot of water to a boil. Add sprouts and boil gently, uncovered, just until a fork can be inserted in base without a lot of resistance.
- Immediately drain and rinse with very cold water to stop cooking.
- When chilled, drain well. If making ahead, store in fridge in a sealed plastic bag for up to 2 days.
- When ready to serve, peel onions, slice in half, then thinly slice.
- Melt butter in large deep fry pan. Add onions, seasonings and salt.
- Stir often over medium heat, from 5 - 8 mins., to sweeten onions.
- Add sprouts, Cover and stir often until hot which takes about 8 minutes.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
