How did I not think of this before?
On brussels sprouts. YES.
If you’re anything like me, you’re late to the Thanksgiving planning game. You’re just now starting to think about the menu, how many people, table decor, and obviously stressing out. Is there anybody who just breezes through the Thanksgiving planning process? Can we please be friends? Show me your ways!
The good news is, this dish is quick, easy, and delish. Add it to your thanksgiving menu and you won’t be sorry.
I like myself a good sprout. I’ll eat these babies pretty much any way, shape, or form. Shredded, halved, raw, blanched, sauteed, roasted. You name it.
- 2–3 tablespoons olive oil
- 2 medium shallots (sliced)
- 2 cloves garlic (minced)
- 2 pounds brussels sprouts (halved (or quartered if they’re large))
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons unsalted butter
- 1) Heat oil in a large sauce pan over medium/high heat. Add the shallots and cook for about 2-3 minutes, stirring occasionally. Add the garlic, brussels sprouts, salt and pepper. Cook for about 12-15 minutes or until desired tenderness.
- 2) While brussels sprouts are cooking, make the brown butter. Heat butter in a small sauce pan over medium heat. Begin to whisk as the butter starts to bubble. After about 2-3 minutes you will see small brown bits appear on the bottom of the pan, and the butter will begin to turn a golden brown color (and smell divine). Remove from heat immediately and set aside.
- 3) When brussels sprouts are done cooking, turn off heat and pour the brown butter over top, tossing to coat. Sprinkle with a little salt and pepper and serve immediately!