Это предварительный просмотр рецепта "Pan-Browned Brussels Sprouts".

Рецепт Pan-Browned Brussels Sprouts
by Annie Witkamp

Pan-Browned Brussels Sprouts

Pan-browned Brussels sprouts with garlic, pine nuts and Parmesan.

Рейтинг: 5/5
Avg. 5/5 1 голос
  США American
  Порций: 4

Ингредиенты

  • 12 oz. Brussels sprouts (preferably fresh but I used frozen)
  • 2 cloves of garlic, minced
  • 1 tbsp butter
  • salt/pepper
  • ¾ tbsp olive oil
  • 1 ½ tbsp pine nuts
  • sprinkles of Parmesan-optional

Инструкции

  1. Trim fresh sprouts and halve fresh of frozen lengthwise. (Remove any excess water on frozen by wiping with a cloth or paper towel.) In a skillet, melt ½ tbsp of butter and the olive oil over medium heat.
  2. Arrange the sprouts, cut side down, in one layer, in the skillet. Sprinkle with salt and cook, without turning, until crisp and brown on the bottom, about 15 to 20 minutes. Transfer the sprouts to a serving dish.
  3. Add the remaining ½ tbsp of butter to the skillet, over low heat, with the garlic and pine nuts. Toast the pine nuts and garlic for a minute or two, until pale golden and sprinkle over the top of the sprouts. Add some pepper and (optional) Parmesan.