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Sunday, November 7

Brussels sprouts with browned butter-sage & garlic

Pictured with herbs & green onion bread.
Brussels sprouts, stems trimmed,
and cut in half lengthwise
½ pound
4 tablespoons
Olive oil, extra virgin
2 tablespoons
2 tablespoons fresh, or 4 teaspoons dried
Garlic cloves, crushed, chopped
Black pepper, freshly ground
  1. Heat heavy saucepan over medium; add butter and oil, allowing to the butter to brown lightly.
  2. Add sage and garlic; brown.
    If you’re using fresh sage, rub it between your hands before adding.
  3. Add sprouts, cut side down, and brown, about 15 minutes, until sprouts are tender-crisp.
  4. Season to taste with salt and black pepper, and toss sprouts in pan a few times to coat.
  5. Transfer to a dish, and serve.
Recipe from my attempts to mimic a side dish I love at Pasta Pomodoro.

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