Brussels Sprouts

Adapted from simplyrecipes.com

Serves 6-8

INGREDIENTS

• • 1 lb fresh brussels sprouts

  • 2 oz butter

  • 1/2 onion, chopped (if cutting down to 1 person, use a shallot)

  • Salt and Pepper

  • 2 tbs lemon juice

  • 1/2 cup slivered almonds

METHOD

• 1. Trim the base of the sprouts and cut them in half - discard any ragged looking outside leaves.

  2. Set a heavy frying pan (preferably cast iron) over medium heat.

  3. Meanwhile par-cook the sprouts in the microwave in a covered bowl (or steam) until just tender.

  4. Slice the onion or shallot very finely.

  5. Add the butter, sprouts, onion and almonds to the pan.

  6. Increase the heat to medium high and cook for several more minutes.

  7. Salt and pepper to taste, and pour on the lemon juice.

  8. Cook until sprouts start to take on some color, almonds are toasted, and onions are translucent.

Mario Batali - Brussels sprouts with Mustard

• • 2 lbs Brussels sprouts

  • 4 oz pancetta, 1/4 inch dice

  • Sea salt

  • 1/4 cup black mustard seeds

  • 1 lemon

  • 3 tbs mustard oil

Method:

• 1. Preheat the broiler (low?)

  2. Trim stems of Brussels sprouts and remove outer leaves, halve.

  3. Saute the pancetta in a 10" pan until starting to brown.

  4. Toss the sprouts in the pancetta pan and season well with salt.

  5. Broil 4 inches from the heat source, stirring occasionally for 15-18 minutes until lightly browned and just tender.

  6. Turn into serving bowl and toss with mustard seeds and oil and zest and juice of the lemon. 

• • http://allrecipes.com/Recipe/Roasted-Brussels-Sprouts/Detail.aspx

• http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-A-M/Brussels-Sprouts/Top.aspx

  • BRV, p52

• http://smittenkitchen.com/2009/12/balsamic-braised-brussels-with-pancetta/