Thursday, November 11, 2010
The weather today was just perfect, one that you almost feel guilty that things are going just to well. Since Thanksgiving is not to far off I've been thinking about the " holiday sides" because I'm all about the sides....soooo....taking something as beautiful and simple as brussel sprouts and bringing out great flavor while retaining much of it's great texture is something that I'd like to bring to the table since I will be cooking the Holiday feast. This dish comes together quickly and will likely convert some on the way.
1 pound brussel sprouts
2 tablespoons extra virgin olive oil
1 large clove of garlic minced
1/3 to 1/2 cup of water
1/4 cup of toasted sliced almonds (for crunch)
Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussel sprouts into shreds. Heat olive oil in heavy non stick pan, add garlic, cook 30 seconds. Add brussel sprouts and water. Saute until crisp tender but still bright green 3 to 5 minutes. Season with salt and pepper. Sprinkle with toasted slivered almonds.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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