Brought to you by Ruth Kennison, our resident Chocolatier and delightful hostess.
As a person who can't wait to get to the dessert during the holidays, I learned that if I slightly caramelize veggies they turn into a sweet treat during the meal. I didn't grow up eating these but once I was an adult I discovered that I loved Brussels sprouts and these are my go-to!
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 pound Brussels sprouts, halved lengthwise
1 Teaspoon Sugar
½ cup vegetable or chicken broth
2 Tablespoons pomegranate seeds as garnish at end
Sea salt and freshly ground black pepper, to taste
1. In a skillet large enough to hold Brussels sprouts in a single layer, melt butter with olive oil over medium heat.
2. Put the sprouts in the skillet, flat-side down and sauté them for 2 to 3 minutes, or until they begin to turn brown. Turn them over and increase heat to medium-high. Add the sugar, broth, salt and pepper. Cook for 1 minute. Cover and cook for 2 more minutes. Remove the lid and cook to reduce the liquid to a glaze. Shake the pan to make sure that the sprouts are evenly glazed. Serve immediately.
3. Add 1 Tablespoon pomegranate seeds to the sprouts as a garnish.
Serves 4.
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