The theme for this week's recipe swap was Thanksgiving Side Dishes. I know some people like to try new dishes each year and I foresee the roundup as a good starting point for people looking for new recipes to try.
I have to admit, I wasn't excited when I saw that my recipe would be Pan Roasted Brussels Sprouts, even if it was submitted by my friend Jaida. Like most people, I'm not a fan of the little cabbages, but I will admit I've never tried pan roasting them before so I was willing to give it a shot.
I halved the recipe since my store sells brussels sprouts loose, but kept the amount of shallots and garlic the same to add flavor. I also skipped the browned butter part because I was too busy making the rest of the dinner. These weren't bad and they are definitely better with plenty of salt and pepper so don't skimp. Even so, I don't think we'll be making these again; not because the recipe isn't good but because we just aren't fans. But if you are a brussels sprouts fan this is a great, simple recipe.
Pan Roasted Brussels Sprouts with Browned Butter
Slightly Adapted from Sweet Beginnings
2 tablespoons olive oil
1 pound raw brussels sprouts, stems cut off then cut in half
2 shallots, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saut� for 1-2 minutes, until fragrant. Add in brussels spouts cut side down, sprinkle with salt and pepper, and cook for 8-10 minutes, tossing every so often, until browned.
Meanwhile, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately. (I didn't do this step. I combined the oil and butter initially and just cooked everything together to save time)
Remove brussels sprouts from heat and drizzle browned butter over top, then serve.
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