Monday, March 14, 2011

take me to Brussels...sprouts

I feel bad for brussel sprouts.  They always seem to get a bad rap as the red-headed stepchild of the cabbage family.

You poor cancer-fighting mini cabbage...don't worry, I love you

One of Hubster's favorite side dishes to one of his favorite meals is Brussel sprouts.  So for SND this week that's what we had.

Sauteed Brussel Sprouts and Onions
*Hubster wanted me to ensure to give props that it was his idea to add the onions

Pretend the olive oil isn't even there

 1 package Brussel sprouts
1 clove garlic
1 small yellow onion sliced
3 TBS butter
1/2 lemon
salt & freshly ground pepper 

Wash and trim the ends of the sprouts.  Cut shallow cross-hairs into the ends of the sprouts.

Bring approximately a quart of water to a boil and add the sprouts.  Cook for about 7 minutes until they are a nice bright green.

Drain and put the sprouts into an ice bath to cool and stop the cooking.

While the sprouts cool, slice your onion and roughly chop the garlic.  Set aside.

Remove the sprouts from the ice bath and halve.  Seriously, how freaking cute are these little cabbages?!

In a sautee pan over medium heat, add 2 tablespoons of butter.  When the butter has stopped foaming, add the garlic.

Butter? Garlic? Yes please!!!

Cook the butter and garlic (mmm) for about 30 seconds then add the onion slices.  Let the onion sweat a bit before adding the halved sprouts, face down.  Once all the sprouts are in your pan, add the remaining butter.

Cook for about 7 minutes and then squeeze in juice from your lemon (the lemon juice helps to cut some of the bitterness of the sprouts).  Continue to cook for another 5 minutes or until the bottoms of the sprouts have a nice golden brown color to them.  Off the heat and salt and pepper to taste.

I usually serve these as a side dish to steamed rice and panko crusted chicken breasts.  They're a hit in our household...even Latte likes them!

Hey! Where's my plate?!
{ cindie }


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