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Brussel Sprouts

I have made this recipe more times than I can remember. It is a no fail way to turn a brussel sprout hater into a brussel sprout lover! I’ve made it with fresh and frozen brussel sprouts, especially the petite frozen brussel sprouts from Whole Foods. It keeps well in the fridge for a few days, and also freezes well. Thanks to the Romanos for sharing the epicurious recipe that inspired this masterpiece (http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-with-White-Beans-and-Pecorino-233160).

Brussel Sprouts with white beans, Parmesan and orzo

Serves 8 main dish portions

Ingredients:
2 lb brussel sprouts, trimmed and halved (2 packages frozen brussel sprouts)
2 Tb olive oil
2 cloves garlic, choped
1 16 oz can cannellini beans, rinsed to remove salt
1 Tb butter
1 cup orzo
1/2 cup vegetable stock (or water)
3/4 cup grated Parmesean

1) Prepare orzo following the package directions, drain and set aside.

2) Heat olive oil in a large saute pan over high heat. Add the first half of brussel sprouts and cook until brown, stirring occasionally. Remove from pan and put into a bwol. Add garlic and second half of brussel sprouts and cook until brown, stirring occasionally. Add stock and brussel sprouts from bowl. Continue cooking until brussel sprouts are tender, but still firm and crispy. Add butter and cannellini beans and stir until the sauce thickens and is glaze like consistency. Season with salt and pepper to taste.

3) Combine the brussel sprouts and orzo. Stir Parmesan (or Pecornio) into the dish and serve.

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