Sauteed Brussels Sprouts Leaves
6
People talking
I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine.
- Ready In:
- 25mins
- Serves:
- Units:
6
People talking
ingredients
- 3⁄4 lb Brussels sprout
- 1 tablespoon olive oil
- 1⁄4 cup chopped shallot
- 2 tablespoons chopped parsley
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
- salt and pepper
directions
- Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
- Repeat to peel all leaves from sprouts; discard cores.
- Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
- Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
- Add salt and pepper to taste.
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I added thinly sliced sweet/tart apples to the mix for the last five minutes and it was fantastic!! Will definitely make again.Reply
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Time consuming, but tasty. It paired well with our duck in cherry port sauce recipe and mashed potatoes. Thanks!Reply
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Absolutely Delish! Easy to prepare as well!Reply
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A friend gave me this recipe some time ago. It is time consuming in preparation, because of "peeling" the sprouts. It's worth it, though, as cooking time is very quick, the vegetables are crunchy, and the taste truly unique.Reply -
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