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1/2 pound Brussels sprouts |
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2 large garlic cloves |
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1-1/2 tablespoons unsalted butter |
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1
tablespoon olive oil |
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2 tablespoons pine nuts |
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This recipe can be prepared in under 45
minutes.
Trim Brussels sprouts and halve lengthwise. Time saver: You can
do this a day in advance. Cut garlic into very thin slices.
In a 10-inch heavy skillet (preferably well-seasoned cast iron)
melt 1 tablespoon butter with oil over moderate heat and cook garlic,
stirring, until pale golden. Transfer garlic with a slotted spoon
into a small bowl. Reduce heat to low and arrange sprouts in skillet,
cut sides down, in one layer. Sprinkle sprouts with pine nuts and
salt to taste. Cook sprouts, without turning, until crisp-tender
and undersides are golden brown, about 15 minutes.
When I've prepared this recipe, I found that the sprouts can
become a bit dehydrated. Adding a small splash of water, then covering
the pan for a few minutes while cooking helps keep the sprouts juicy.
I also enjoy the sprouts when served at this point in the recipe.
I include the remainder if others wish to follow it....
With tongs, transfer sprouts to a plate, brown sides up. Add garlic
and remaining 1/2 tablespoon butter to skillet and cook over moderate
heat, stirring, until pine nuts are more evenly pale golden, about
1 minute. Spoon mixture over sprouts and sprinkle with ground black
pepper.
Serves 2 or 3 as a side dish. |
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Recipes