This is guaranteed to convert almost anyone who hates brussel sprouts.
Although you see otherwise in the picture, the standard method of preparing brussel sprouts includes trimming the stem by cutting it close up to the bottom of the sprout. I view this as more of an aesthetic issue, and prefer to leave the stem end intact.
1 lb. brussel sprouts, outer leaves and stem trimmed, and quartered*
kosher salt, to taste
1 tablespoon slivered almonds
1 teaspoon olive oil (optional)
1 tablespoon unsalted butter
freshly ground black pepper, to taste
1 tablespoon chopped parsley
freshly grated pecorino cheese (optional)
freshly squeezed lemon juice (optional)
1 teaspoon minced lemon zest (optional)
Fill a large bowl with ice water and set aside.
Bring a pot of lightly salted water to a boil; add brussel sprouts. Simmer sprouts for about 3 to 4 minutes, then drain. Plunge sprouts immediately into ice water; this will preserve the green color.
*Alternately, you can simmer or steam the sprouts whole. If you elect this option, cook the sprouts until they’re tender enough to be sliced in half with a sharp knife, about 4 to 5 minutes. Drain the sprouts, then plunge into ice water. Drain again, then quarter each sprout.
Meanwhile heat olive oil in a skillet. Add almonds and toast until almonds are golden brown, stirring frequently with a wooden spoon so that the almonds don’t burn. Remove from heat and set aside.
Melt butter in a skillet over medium heat. You can use any type of unsalted butter. I prefer unsalted French butter such as beurre d’Isigny or beurre de Baratte for the taste and the higher butterfat content; Land O’ Lakes is a good American brand. Add brussel sprouts to the pan; taste for salt and pepper. Cook sprouts, stirring occasionally, or until the sprouts become nicely glazed, about 1 to 2 minutes. Stir in almonds and parsley. Mix well, then sprinkle pecorino cheese. If you like, you can omit the cheese and substitute lemon juice and lemon zest instead. Taste for salt and pepper once more, then serve at once.
Time: 30 minutes, including prep.
This is my second submission for Weekend Herb Blogging #315, which will be hosted and organized by Haalo of Cook Almost Anything. Weekend Herb Blogging is a weekly foodblogging event that was originally begun by Kalyn of Kalyn’s Kitchen.