Herb-Pistachio Brussels Sprouts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Needing a good autumn green veggie to go with the classic spaghetti-and-tomato-sauce for tonight's supper, I searched on this site and found John Skrable's Brussels Sprouts Americano ...I gave it a good rating, but made so many changes that I decided I'd post my own!! Now, I came late to Brussels sprouts in life...school cafeterias and my own mother boiled the poor little cruciferous things to MUSH, and, ugh. I've discovered they're so very delicious if a little crunch remains. So, I don't pre-boil or blanch. Try this-you'll like it (I hope!) Side note: I don't make this in large batches, as it sort of loses its fresh oomph when reheated the next day. Hence the smallish quantity. Ingredients:
2 dozen brussels sprouts |
4 tablespoons unsalted butter |
3 tablespoons chopped onions |
1 garlic clove |
2 teaspoons dried thyme |
1 teaspoon lemon-pepper seasoning |
salt and pepper |
3 tablespoons chopped pistachio nuts |
parmesan cheese |
Directions:
1. Cut tough stem end off sprouts, and slice each sprout in half.
2. Heat butter in skillet, and saute' onion and garlic until soft. Add sprouts and toss well to coat. Add thyme and lemon pepper, stir, cover, and let cook until sprouts are tender but not too soft (about 8 minutes).
3. Serve with a sprinking of pistachio nuts and Parmesan.
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