I have a confession. I like brussel sprouts. Imagine my surprise when one of my favorite bloggers (The Blog that Ate Manhattan) ran a brussel sprouts recipe recently. Well. Here is one of my favorites (although roasted in olive oil and salt is also quite yummy), adapted from Sheila Lukins' USA Cookbook.
1 1/4 pounds fresh Brussel sprouts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 pound lean slab bacon or pancetta, cut into 1/4 inch dice
3 carrots, peeled and cut into small dice
1-2 teaspoons snipped fresh chives, optional
Trim the stem ends off the Brussel srpouts and remove tough outer leaves. Halve the sprouts lengthwise and cut into julienne strips.
Heat the oil and butter (this recipe would survive without the butter) together in a heavy pot. Add the bacon and cook over medium heat until it renders fat and becomes crisp and golden, 5-6 minutes.
Add carrots and cook, stirring often, until they begin to soften, about five more minutes.
Add the sprouts to the pot, toss well, and cook while stirring until they are crisp tender, about five minutes.
Season with salt (if necessary) and pepper. Serve immediately with chives.
Note: leftovers are quite tasty.
1 1/4 pounds fresh Brussel sprouts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 pound lean slab bacon or pancetta, cut into 1/4 inch dice
3 carrots, peeled and cut into small dice
1-2 teaspoons snipped fresh chives, optional
Trim the stem ends off the Brussel srpouts and remove tough outer leaves. Halve the sprouts lengthwise and cut into julienne strips.
Heat the oil and butter (this recipe would survive without the butter) together in a heavy pot. Add the bacon and cook over medium heat until it renders fat and becomes crisp and golden, 5-6 minutes.
Add carrots and cook, stirring often, until they begin to soften, about five more minutes.
Add the sprouts to the pot, toss well, and cook while stirring until they are crisp tender, about five minutes.
Season with salt (if necessary) and pepper. Serve immediately with chives.
Note: leftovers are quite tasty.
I like them too! My neighbor brought over some fresh ones the other day, still on the stalk. Very delicious!
ReplyDeleteThis is a great recipe. Will have to try it!
ReplyDeleteHope you like it, Dr. P!
ReplyDelete