Wednesday, May 26, 2010
Another veggie recipe
Brussels Sprouts with Garlic and Honey
Cooking Light Annual Recipes 2007 Copyright 2006
1 Tbsp butter
1 pound Brussels sprouts, quartered, trimmed
1/4 tsp salt
1/4 tsp black pepper
3 garlic cloves, thinly sliced
3 Tbsp water
1 Tbsp Honey
Melt butter in a large, nonstick skillet over medium-high heat. Add Brussels sprouts, salt, and pepper; saute 3 minutes. Add thinly sliced garlic cloves, saute 2 minutes or until lightly browned. Add water; cover and cook 3 minutes until Brussels sprouts are tender. Drizzle with honey and toss well to coat.
I saw these gorgeous Brussels sprouts at the auction and I couldn't resist. I had planned on making my favorite Brussels sprouts recipes, Shredded Brussels Sprouts. I never intended on making Brussels sprouts any other way than shredded after making that recipe, but I compromised here and cut them into smaller pieces (mostly into sixths instead of quarters). It worked. It worked so well, I ate the entire pan of these for dinner!
I think Brussels sprouts get a bad rap because they're hard to cook well when they're left whole. Shredding them or cutting them into smaller pieces, at least quarters, is the way to go, in my opinion. It's the best way to get flavor throughout them without overcooking.
Two recipes this week - wow! Will there be a third? Stay tuned.