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Feast: Pistachio'd Brussels Sprouts · GF (serves 10)

Brussels Sprouts have a bad rap for two reason. 1: overly large, crappy out of season Brussels Sprouts and 2: Steamed Brussels Sprouts. So, by using small sprouts with tight outer leaves (loose leaves mean they’re old and in bad shape) and not steaming them you at least know they’ll taste good, no matter what you do. Caramelizing them with butter and adding toasty, crunchy green pistachios? Guaranteed success.

Brussels Sprouts

2 pounds Brussels sprouts, outer leaves peeled and stems trimmed
1 ounces (2 Tbsp) butter
a large handful of pistachios (very scientific measurement)

Halve the Brussels sprouts by cutting from the tops through their stems. Heat a large skillet with half the butter until it melts completely. Then add in half the Brussels sprouts and try to enjoy the obnoxious chore of flipping each one so its cut side faces down. So worth it, though. Cook over medium heat until the Brussels sprouts have browned nicely on their cut sides, then transfer to a plate, add more butter, and more sprouts. Cook likewise.

When all the Brussels Sprouts have browned nicely, shut off the heat, transfer them all back to the skillet, and toss with pistachios, salt, and just a touch of pepper. These will hold quite nicely until just prior to serving, when a quick burst of heat from the stove top will warm them back up splendidly.

To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.

Fork!

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Any questions?

Nov 24, 2011 ·  7:44 AM

Now that’s what I call the best brussel sprouts, after childhood memories of brusseled mush. Enjoy Thanksgiving!

 · Jill @ MadAboutMacarons · madaboutmacarons.com/archives/3429

Nov 25, 2011 · 12:20 PM

@Jill, ugh, Brusselsmush is abysmal. Hope you had a happy plain’ ol regular Thursday!

Stella



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