I love Brussels sprouts and just had to include them in my Thanksgiving menu.
This was a simple, but delicious addition to our meal.
In a combo of olive oil and butter saute:
2 sm. Onions
5 Shallots
Sprinkle with salt and a little sugar
Saute until tender and caramelized.
Clean sprouts, pull off bottom layer of leaves, cut off butt (for lack of a better term)
and quarter the sprouts.
Blanch them in a pot of boiling salt water for 2 minutes.
Remove and drain in colander.
To the caramelized onion pan add 2 T Butter and blanched sprouts.
Saute everything together and season with S&P.
Serve and Enjoy!
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