From harvest to our table: centerpiece side dish

Remember our brussels sprouts centerpiece for Thanksgiving? We’re making good on our promise and transforming it into a delicious seasonal side dish. We know that BS aren’t a favorite vegetable for many–we understand. Who wants to eat boiled cabbage? When done right, however, they are hearty, caramelized bits of heaven. Yum.

And they’re SO good for you.

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Simply cut each floret off the stalk, or you can buy them already de-stalked.

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Pull off outer leaves (they may be discolored) and trim white stalks.

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Blanch in salted water (2-3 mins).

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Halve each sprout and saute in 1 tbsp. extra virgen olive oil and 1 tbsp. butter (NOT MARGARINE) until golden.

Seasoning salt and pepper to taste.

Buen provecho.

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Posted in Eat

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