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Super-Tasty Brussels Sprouts
The poor brussels sprout... To be so ostracized from society
and unloved. Perhaps its because our Moms used to boil it to death in the 1950s that gave it the low status it has today.
Or maybe its because people just forgot about the wonder of butter! In this recipe, we're hoping to raise the
status of this much-hated vegetable. Yes, there's butter here, but don't be afraid. All the bad things you're
ingesting are more than made up for in the vitamins of the brussels sprout. And the lovely sweetness of these
special onions make it even more delicious!
4 cups of fresh brussels sprouts
1/2 tsp Chipotle Saltburst (or the flavor of your choice)
4 shallots or cippolini onions
4 tbsp unsalted butter
- Slice the shallots or onions into slivers.
- Melt 2 tbsp butter in a skillet over low heat.
- Once the butter melts, add the onions and saute for about 10 minutes.
- Cut the brussels sprouts in to quarters so that they will cook faster
and more thoroughly.
- Stir the onion and butter mixture occasionally, but not too much.
- When the onions become semi-transparent, add the brussels sprouts to the
skillet. Add the remaining butter and stir so that each brussels sprout it coated with butter.
- Lightly sprinkle each brussel sprout with Chipotle Saltburst and stir.
- When the onions and brussels sprouts are a light, golden color, they are
ready to eat.
Serves 4.
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