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Author Notes: Brussel sprouts seem to be a vegetable that folks either love or strongly dislike. This method of preparation however adds a whole new dimension to the subtle flavor of the basic sprout. By pan roasting the sprouts until they become caramelized and golden brown, the natural sweetness of the vegetable is enhanced creating a delicious side dish. Although I prefer this recipe simply as it is, you could also add some grated Parmesan cheese before serving. These sprouts are delicious hot or at room temperature. - DebIFF
Serves 4 -6
- 2 pounds Brussel Sprouts
- 1/4 cup Olive Oil
- 4 Garlic Cloves, Peeled & Mashed
- 1 cup White Wine
- Sea Salt & Cracked Black Pepper
- Extra Virgin Olive Oil
- To prepare the sprouts, cut off the stem end. Remove the outer two or three leaves and slice in half. In a large skillet heat half of the olive oil over medium low heat with the garlic cloves. Place as many sprouts as you can fit flat side down in the pan. Cook until the sprouts become golden brown on one side. Turn the sprouts over and add half of the wine. Continue cooking until tender. Cook the remaining sprouts in the same manner using the remaining olive oil and wine. Season with salt and pepper and drizzle with a little extra olive oil. Serve.
- This recipe was entered in the contest for Best Brussel Sprouts
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