Sunday, October 12, 2014

Brussels Sprouts with Shallot Butter

There aren't too many savory things that can't be made better by the addition of shallot butter, and Brussels sprouts are no exception.

1 quart Brussels sprouts, trimmed and halved or quartered if large
2 Tbsp butter
1 medium shallot, minced
Dash of lemon juice (optional)
Salt and pepper to taste

Cook the Brussels sprouts in a saucepan of salted boiling water for 5-8 minutes, until tender. Drain.

Melt the butter in a skillet. Add the shallots and saute for 1-2 minutes, then add the Brussels sprouts. Continue to saute over medium heat until they have given up excess moisture from the boiling. If desired, add a small splash of lemon juice to the pan and saute for another moment. Add salt and pepper to taste and serve hot.

Serves about 4.

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