According to my children, it simply isn't a holiday feast without Brussels Sprouts!!
I tend to agree with that sentiment, so both Thanksgiving and Christmas meals here always see them served in some fashion. This recipe is simple, more importantly, DELICIOUS and sometimes even more important yet, will not take any precious oven space on the big day!! And these are great any day of the week too.
Pan Roasted Brussels Sprouts w/ Browned Butter and Shallots
1 Tbsp olive oil
1 pound (about 3-4 cups of whole sprouts) raw Brussels sprouts, cut in half if larger or leave whole if small
2 shallots, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 Tbsp butter
1 Tbsp olive oil
1 pound (about 3-4 cups of whole sprouts) raw Brussels sprouts, cut in half if larger or leave whole if small
2 shallots, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 Tbsp butter
Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saute for 1-2 minutes, until fragrant. Add in Brussels Sprouts, salt and pepper, and cook for 15-20 minutes, tossing Brussels Sprouts every so often, until well softened and browned. While Brussels Sprouts are cooking, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately and toss into Brussels Sprouts. Serve immediately. Serves 4, each serving has 182 calories, 9.84g carbs, 4.3g fiber = 5.54g net carbs.
