This dish is really a nice side dish for this time of year. Brussels sprouts are in season now and you can buy the smaller ones for a sweeter flavor. Don’t skip washing them a couple of times. Adding the nutmeg really brings out the flavor of the caramelization. You could even add some minced red onion for a little different take. We had these tasty babies for Thanksgiving and they were a pleasure and a snap to make. Something to think about for a big dinner or you could add them to a stir fry or over a pasta with shrimp or crumbled bacon, onion and cheese. Or-or-or!!!
Brussel Sprouts With Wine & Garlic
1/2-3/4 C brussel sprouts per person
2 medium garlic cloves, peeled and minced per person
1 T EVOO or peanut or canola oil per person
2 T savinugion blanc wine per serving
sea salt to taste (I didn’t use any salt)
freshly grated nutmeg after the last browning
Wash the brussel sprouts well, cut off the stem end, and halve and/or quarter the big ones. Wash again and drain.
Heat the oil in a heavy skillet over medium heat until hot. Add garlic, turn heat down to medium low, and cook until tender. Add brussel sprouts halved side down. Put lid on pan and gently cook until caramelized. Add 1/2 of the wine, put lid back on, and cook until absorbed.
Flip the brussel sprouts and cook the same way until caramelized on that side. Add the rest of the wine. Put the lid back on and cook until wine is absorbed. Add the sea salt and nutmeg. Toss and serve warm.
Tags: cooking, Food, Frugality, Learning, Recipe, Recipes, Teaching
1 Comment
I have always loved Brussels Sprouts (I know, weird kid), and this recipe really kicks them up a notch. They turn out crisp, with multiple layers of flavor and texture. Great! Try them, you’ll like them even if you don’t already like the little guys.
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