Brown Butter and Dill Brussels Sprouts

brussel sprouts

I love Brussels sprouts and usually just have them with butter…boring, but this recipe for Brussels sprouts is really going to “jazzy” up my Kraft Dinner meal tonight   😀 😀 !!

When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.

Makes: 4 servings, 3/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons slivered almonds, toasted (see Tip)
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
  • Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

www.eatingwell.com

Fabulous February Fare

Brussel Sprouts are one of my favorite veggies.

First you must read some fun brussels sprouts triva 😀  and then a super amazing recipe stolen from another site which I’ve added at the bottom as not to get myself into trouble.

Brysselkål, Iduns kokbok

Brysselkål, Iduns kokbok (Photo credit: Wikipedia)

Brussels sprouts are native to northern Europe.

They are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens.

They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century.

They were introduced to England and France in the 19th century.

According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain.

French settlers in Louisiana introduced Brussels sprouts to America in the 1800s.

Commercial production began in 1925 on the Louisiana delta.

By 1939, Brussels sprouts were being produced in central California.

Today, almost all U.S. production of Brussels sprouts happens in California.

Other top Brussels sprouts producers include Canada, The Netherlands, England, and Germany.

Like broccoli and some other members of the Brassica family, Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer according to research.

One cup of Brussels sprouts contains 1,122 IU of Vitamin A.

That same cup also contains 669 IU of beta carotene.

A cup of cooked Brussels sprouts contains about 60 calories.

1/2 cup contains 80% of the RDA of Vitamin C.

 

And finally this amazing recipe!!!

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Stir-fried Brussels Sprouts with Lemon & Parmesan

  • 50 g pancetta or bacon, diced
  • 1 Tablespoon olive oil
  • 3 cup brussels sprouts, roughly chopped or shredded
  • 1 lemon, both zest and juice
  • salt and pepper to taste
  • 1 Tablespoon softened butter
  • 2 Tablespoons Parmesan cheese, finely grated
  1. In a large sauté pan over medium high heat,warm olive oil and add pancetta. Stir often, until pancetta begins to brown and crisp.
  2. Add shredded sprouts and incorporate into the pancetta and oil, scrapping up any bit on the bottom of the pan. Cook over medium high heat, stirring often, until sprouts begin to wilt and turn bright green, about 7-9 minutes.
  3. Squeeze the juice of a lemon over the pan, season sprouts with salt and pepper and taste. Sprouts should still be a little crunchy.
  4. Remove from heat, and toss sprouts with butter, lemon zest, and Parmesan cheese. Serve immediately.

http://www.simplebites.net/spotlight-ingredient-brussels-sprouts/

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