If there was something I could eat on a regular basis…it's Brussels sprouts. I love them. And when I cook them, most people tell me how they grew up hating them but love when I cook them. For starters, I always cook them in a cast iron skillet. I get them nice and browned and toss all kinds of good stuff in the skillet with them. It's about creating a dish where the sprouts are the centerpiece and additional ingredients boost the overall flavor, like lemon, cheese or nuts. Play around with differenct types of acid - orange juice, lemon or lime juice. They all work fantastic with Brussels sprouts. Buy discount prom dresses UK at dressbridal.uk
This preparation is easy and can be turned into a pasta dish. Follow the instructions and make a pound of pasta. Drain the pasta and immediately toss it with the sprouts. Sprinkle with feta and serve. This side just turned into a whole meal.
Mediterranean Brussels Sprouts
By December 3, 2013Published:
- Yield: 4-6 Servings
by Kiki Luthringshausen of Beauty and Her Feast
- 1 1/2 lbs Brussels sprouts outer leaves removed, halved or quartered if large
- 2 shallots coarsely chopped
- 1 red pepper chopped
- 1/4 cup vegetable or chicken stock
- 1/2 cup pitted kalamata olives coarsely chopped
- 1 cup grape tomatoes halved
- 1 lemon
- 3 oz good quality feta crumbled
- kosher salt/pepper
- grapeseed oil
- In a large skillet, heat 2 tablespoons oil on medium-high heat.
- Add the Brussels sprouts and sautÃ© about 7-8 minutes or until just tender.
- Add the shallots and red pepper and continue to sautÃ© until everything starts to brown.
- Once the veggies are browned, add the stock and cook for a few minutes to reduce liquid. Add the tomatoes and olives and squeeze the lemon juice over the veggies.
- Cook another few minutes, season with salt and pepper.
- Remove from heat and transfer to a serving bowl. Sprinkle the feta and serve.