 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
I think people have a love / hate relationship with brussel sprouts. I love fresh ones but my DH hates them..... Anyway, I think I found this in a Chatelaine cookbook and it sure livens up this lowly vegetable. Please try not to use frozen....no comparison. Ingredients:
2 lbs brussels sprouts |
2 small red onions |
3 tablespoons butter |
1 teaspoon celery seed |
2 teaspoons ground cumin |
1/4 teaspoon hot red chili pepper flakes |
1/2 teaspoon salt |
Directions:
1. Rinse sprouts and trem stems.
2. Remove loose outer leaves.
3. Cut a small x in bottom of each.
4. Bring large pot of water to a boil. Add sprouts and boil gently, uncovered, just until a fork can be inserted in base without a lot of resistance.
5. Immediately drain and rinse with very cold water to stop cooking.
6. When chilled, drain well. If making ahead, store in fridge in a sealed plastic bag for up to 2 days.
7. When ready to serve, peel onions, slice in half, then thinly slice.
8. Melt butter in large deep fry pan. Add onions, seasonings and salt.
9. Stir often over medium heat, from 5 - 8 mins., to sweeten onions.
10. Add sprouts, Cover and stir often until hot which takes about 8 minutes.
|
|