Brought this over to Deb and David’s for Thanksgiving, where there was such an amazing spread of beautiful dishes and a majestic queen of a turkey.
I came up the recipe a day earlier, determined not to look at existing recipes because, let’s face it, I have never had a brussels sprouts dish that I enjoyed.
The sprouts have been sliced purely for aesthetic reasons, and were bought for the same reason – I spotted them sprouting fetchingly out of a long stalk at Trader Joe’s.
Verdict: Everyone loved it and wanted to know how it was done 🙂 I’d only make sure I cook the sprouts next time for just a minute or two and take them off the heat immediately – to keep them al dente – as I didn’t realize they’d continue to cook in the serving dish.
Thanks D&D for the most scrumptious dinner and the even more delicious friendship!
- brussels sprouts, 1 stalk of them (maybe two boxes), sliced thinly
- teeny tiny potatoes, 1 bag (Trader Joe’s)
- mint, handful
- rosemary, chopped, 1 tbsp
- candied pecans, 1 handful, chopped into halves
- shallots, 3 large, sliced
- garlic, 3 cloves, chopped
- lime juice, of 1 lime
- lime zest
- butter (or veg oil), as needed
- brown sugar or honey, 1 tbsp (optional)
- salt and pepper
- Boil the teeny tiny spuds for about 15-20 mins in salted water, till done. Drain and keep aside
- Saute the onions and garlic in some butter, about 2 tbsp, till fragrant and soft
- Add sprouts and spuds and saute quickly, seasoning as needed (add salt, pepper, honey or sugar)
- Add the lime juice and zest and toss
- Take it off the heat and throw the herbs in
- The whole process should just take 2-3 minutes after the onions have softened
- Serve in a big bowl and sprinkle chopped, candied pecans over the top