Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, February 9, 2010

Brussel Sprouts Amandine


When my husband and I first met, we learned that we both enjoyed almost all foods, except Brussel sprouts. I guess that's not all that unusual considering the reputation that Brussel sprouts have -- bitter, mushy, pungent green vegetables.

Well, since we first met, we have learned that there are a few other foods that one or the other doesn't like eat (me -- veal, sushi and calamari; him -- some beans, and many kids of soup), but until recently, Brussel sprouts were the only thing we had in common.

This recipe has completely and totally converted me and I am now a Brussel sprout lover! He was so-so on them, but he did eat them -- a step in the right direction.

I apologize that I am sharing a picture of a picture, but my mother was over, and college boy was home the night I made these, and I was just trying to get dinner on the table. The next time I make them I promise to take a real picture. Mine actually looked just like the picture, with a little more color, and they were so tasty, my mother and I both said we could eat a whole plate of them. They were sweet and fairly meaty in texture -- in fact, I did not eat the meat I served that night (pork tenderloin) because the Brussel sprouts were completely satisfying. I did eat bread and the other vegetable -- Mashed Winter Squash.

The kids tasted them and none ate a whole half (wimps!), but I am determined to convert them. Brussel spouts will be on the menu regularly from now on.

Brussel Sprouts Amandine
serves 6

1 1/2 lbs. fresh Brussel sprouts, rinsed, trimmed and halved
2 T. extra virgin olive oil
3 shallots, minced
1 clove garlic, minced
1 T. lemon juice
1/2 t. salt
1/4 c. sliced almonds, toasted

Bring 2" water to a boil in a large saucepan over high heat. Place a steamer basket in the pan and add the Brussel sprouts. Cover and steam over medium heat for 10 minutes or until crisp-tender. Transfer sprouts to a bowl and set aside, Empty pan and wipe clean.

Heat the oil in the same pot over medium heat. Add the shallots and garlic and cook, stirring occasionally, for 3 minutes. Add the lemon juice and cook 1 minute longer. Stir in the Brussel sprouts and salt and cook (cut side down, preferably) for another 2 minutes, or until heated through. Transfer to a serving bowl and top with toasted almonds.



Amy Caroline said...

You know, I really wish I liked brussel sprouts. I mean they look like little cabbages and I love cabbage. Brussel sprouts are so cute and wee, but I can not stand the taste. I tried them again not too long ago and really had to fight making that little kid face in front of my children, lol.
You however make them sound so good... maybe I would try them again?

Crafty P said...

I like them from time to time. the picture makes 'em look delish!

I found this and thought of you after all that pb talk last week! ;)

they look and sound yummy!

Sara said...

I have loved brussels sprouts since my SIL roasted them for Thanksgiving a few years ago. Just cut them in half, drizzle with olive oil, and roast in the oven. They're also heavenly with onions and garlic, too, esp. if you let the onions get nice and carmelized by putting them in for a while first.

Barb, sfo said...

I love brussels sprouts! These definitely look worth a try. I'm going to post my very simple sauteed brussels sprouts recipe, since I usually don't add much of anything to them.

Abby said...

I never had a Brussel sprout until the last few years because my mom didn't make them. But I LOVE them. I'll have to give this recipe a try.