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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

FINALLY! EDIBLE BRUSSELS SPROUTS Recipe

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This recipe for FINALLY! EDIBLE BRUSSELS SPROUTS is from COVENANT EATS 2015 CHURCH FAMILY 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 1/2 lb. Brussels sprouts
1 tbsp. olive oil
1/2 tbsp. butter
1 tsp. bottled crushed garlic
1/4 c. Pine nuts (piņones)
2 tbsp. Grated Parmesan cheese
1/4 tsp. kosher salt
Directions:
Directions:
Trim off the stem ends of the Brussels sprouts using a sharp knife. Peel off the loose leaves from around the stems and slice each sprout in half lengthwise. Steams the Brussels sprouts until very soft about 20 to 25 min. A few minutes before the sprouts are done, heat the oil and butter in a large nonstick skillet over medium low heat. Add the garlic and pine nuts and cook until the garlic turns golden brown, about 2 min. Transfer the Brussels sprouts to the skillet. Toss with the pine nut mixture and sprinkle with the Parmesan cheese and salt. Serve hot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. Cooking time 25 min.
Personal Notes:
Personal Notes:
Delicious. I Was always sure that there must be a good way to cook Brussels sprouts and this is definitely good.!

Look in online cookbook for John McCrosky's brussels sprout recipe.

 

 

 

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