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Pan Browned Brussels Sprouts Recipe

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This recipe for Pan Browned Brussels Sprouts is from Thread Sistas Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Brussels Sprouts – washed and cut if half
4 cloves marinated garlic – pressed
½ stick butter
¼ c. olive oil
½ chicken broth
Directions:
Directions:
1. Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices.
2. 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.
3. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with rosemary seasoning, pine nuts and salt to taste. Add chicken broth, cover and cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
4. With tongs transfer sprouts to a plate, browned 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 freshly ground black pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I know most people don't like Brussels sprouts, but these are outstanding!

 

 

 

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