dinsdag 16 december 2008

Brussels Sprouts with Pistachios

1 pound Brussels sprouts
3 Tbsp. olive oil, divided
3 shallots
3 Tbsp balsamic vinegar, divided
1 tsp. sugar
kosher salt, to taste
1/4 cup chopped pistachios

Trim Brussels sprouts and cut an X in the bottom, at the stem.
This will ensure even cooking.
Put in a large pot and cover with water.
Bring to a boil, then turn heat down to low.
Let Brussels sprouts simmer for 6 minutes or until tender.
Be careful not to overcook. Drain.
Heat 2 Tbsp. olive oil in a large, deep frying pan over medium heat.
Add shallots and saute a minute or two.
Add 2 Tbsp. balsamic vinegar and continue cooking until shallots brown.
Stir in the Brussels sprouts, making sure to coat with shallots and olive oil.
Sprinkle sugar on top of sprouts, then add remaining olive oil and balsamic vinegar.
Continue cooking until Brussels sprouts are tender and browned.
Season with kosher salt and top with pistachios.

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