Brussels Sprouts © ejmorris 2004
good shot of Brussels sprouts
butter (or olive oil)
garlic cloves, sliced
dried bread crumbs
- Choose Brussels sprouts that are uniform in size and tightly closed at the stem. Cut the bottoms off of each sprout, trim away any discoloured outside leaves and cut an X in the bottom.
- Steam sprouts until almost done. Rinse with cold water to arrest cooking. Cut each sprout in half.
- Sauté garlic in butter (or olive oil) until just golden. Remove from pan and set aside.
- Toss sprouts in the pan with the melted butter til they are browned a little on the edges. Put the garlic back in the pan and add bread crumbs. Stir well.
This dish is brilliant with roast chicken, or ham, or pork chops, or pasta fagiole or....
based on a recipe in November2003 issue of SAVEUR magazine. The magazine suggested throwing in a bit of lemon juice but we didn't have any lemons so left
it out. Every time we've made this dish, we just haven't bothered with the lemon juice because it's so good just as it is.