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.
Simply cut each floret off the stalk, or you can buy them already de-stalked.
Pull off outer leaves (they may be discolored) and trim white stalks.
Blanch in salted water (2-3 mins).
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.