Sauteed Brussels Sprouts Leaves

"I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine."
 
Download
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
25mins
Ingredients:
6
Serves:
3-4
Advertisement

ingredients

Advertisement

directions

  • Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
  • Repeat to peel all leaves from sprouts; discard cores.
  • Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
  • Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
  • Add salt and pepper to taste.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We had these the other night. It is alot of effort {there's 5 of us} but very tasty. We liked the thyme flavor. The next time I may just cook the brussle sprouts whole and add some thyme to the water and toss in butter and fresh thyme. Thanks for the insparation. Bella
     
  2. I added thinly sliced sweet/tart apples to the mix for the last five minutes and it was fantastic!! Will definitely make again.
     
  3. Time consuming, but tasty. It paired well with our duck in cherry port sauce recipe and mashed potatoes. Thanks!
     
  4. Absolutely Delish! Easy to prepare as well!
     
  5. A friend gave me this recipe some time ago. It is time consuming in preparation, because of "peeling" the sprouts. It's worth it, though, as cooking time is very quick, the vegetables are crunchy, and the taste truly unique.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes