Brown Butter & Dill Brussel Sprouts
adrastea72
Posts: 3 Member
Here's an easy recipe to start things off..
Brown Butter & Dill Brussels Sprouts
http://www.eatingwell.com/recipes/brown_butter_dill_brussels_sprouts.html
From EatingWell: September/October 2010
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.
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.
Nutrition
Per serving : 131 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 8 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 4 g Fiber; 172 mg Sodium; 431 mg Potassium; 1/2 Carbohydrate Serving; Exchanges: 1 vegetable, 2 fat
Tips & Notes 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.
Brown Butter & Dill Brussels Sprouts
http://www.eatingwell.com/recipes/brown_butter_dill_brussels_sprouts.html
From EatingWell: September/October 2010
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.
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.
Nutrition
Per serving : 131 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 8 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 4 g Fiber; 172 mg Sodium; 431 mg Potassium; 1/2 Carbohydrate Serving; Exchanges: 1 vegetable, 2 fat
Tips & Notes 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.
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