Izzy Eats: The art of raising a gourmand, one bite at a time
Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).
Sunday, November 23, 2008
Brussels Sprouts: Perfect Thanksgiving Side Dish
These Brussels sprouts are sprightly green, not dull and gray. Sprinkled with toasted pine nuts and sauteed with minced garlic and olive oil, they are quick and easy.
Brussels Sprouts with Pine Nuts and Garlic
1 1b. Brussels sprouts (choose ones of similar size, smaller ones are best).
1/2 cup toasted pine nuts (to toast, place in hot pan over heat and toss til browned)
1 tablespoon finely minced garlic.
1. Bring small pot of salted water to boil.
2. Trim sprouts and cut large ones in half. Blanch in boiling water a few minutes. You want them still green but tender.
3. Add two - three tablespoons of olive oil to large frying pan. Add minced garlic and saute about 2 -3 minutes, until sizzling. Don't allow garlic to brown.
4. Add blanched sprouts and toss to coat. Add pine nuts and cook about 1-2 more minutes.
5. Serve immediately.
4-6 side dish servings.
notes: You can blanch sprouts in advance. Toss with garlic and oil right before serving.
If you are not serving vegetarians, add 2-3 slices of chopped cook bacon to dish.