March 17, 2011 by Sara Kreidler
Tonight for dinner: braised short ribs in tomato sauce, butternut squash and chorizo risotto, and brussels sprouts. I had never had short ribs before, and they were awesome. They tasted a lot like pot roast, and they fell right off the bone.
I hated brussels sprouts as a kid, but now they’re one of my favorite veggies. I literally jump up and down and clap when I see them at the farmer’s market. I know, I’m weird. The recipe below is very simple; the most important part, in my opinion, is getting a nice light brown, caramel color on the cut side of the sprouts.
Adapted from Simply Recipes
- 1 pound fresh brussels sprouts
- 2-3 tablespoons butter
- Salt and pepper
- Rinse the sprouts under cold running water. Remove any outer leaves that are ragged or browned.
- Boil the sprouts for 3 minutes. Drain the sprouts and immediately shock them in a bowl of ice water for about two minutes. Drain and pat dry. Cut the sprouts in half.
- Heat butter in a large skillet over a medium flame. Add the sprouts, season with salt and pepper. Increase flame to medium high and cook sprout for 2-3 minutes, stirring occasionally, until the sprouts get some caramelized color on them. Serve hot.