Brussels sprouts seem to like getting all gussied up! Here is a delicious way to serve the cute little things! You have to admit, they are so cute!
Makes 6 Servings
1 ½ lbs. Brussels sprouts
2 Tbsp. unsalted butter, room temperature
2 Tbsp. EVOO
6 large garlic cloves, chopped fine
1 cup chicken stock (see below)
1/8 tsp. each salt & freshly ground pepper
6 Tbsp. freshly grated parmesan cheese
Trim the ends from the Brussels sprouts, cut them in half length-wise. In a 12” frying pan, heat 1 Tbsp. each of butter and oil over medium-high heat.
Add the garlic; reduce the heat to medium-low, sauté for 2 minutes (being careful not to burn the garlic). If the garlic is picking up too much colour, remove from the heat. Add the sprouts and the stock to the pan; bring stock to a boil; reduce heat to medium-low; cover, simmer for 5 – 8 minutes or until sprouts are tender-crisp, stirring occasionally.
Using a slotted spoon, remove the sprouts to a bowl; stir in ¼ cup of cheese, salt and pepper. Transfer to a serving platter, top with the remaining 2 Tbsp. of cheese. Serve immediately.
Helpful link on How to Make Stock.
