Sautéed brussel sprouts with pinion nuts
Blue Ribbon Recipe
Terri has done the impossible... She's made brussel sprouts impossibly good! I can now say that I'm an official sprout fan. And by the way, these would be great with bacon grease in place of the oil too. The Test Kitchen
How to Make Sautéed brussel sprouts with pinion nuts
- 1Start by sautéing the chopped onion in one tablespoon of the olive oil in heavy skillet over medium heat until clear. Add the brussel sprouts (they can be bought frozen and thawed or from your own garden fresh or frozen and thawed) that have been at least quartered with another tablespoon of the olive oil, adding the seasonings. Let this sauté until edges of brussel sprouts start to brown stirring frequently to keep from sticking. Add the pinion (or other locally available nuts and the final tablespoon of olive oil and continue cooking over medium heat until brussel sprouts are tender, about 20 minutes total. Remove from heat and serve warm with a meat dish of your choice...I often use lamb chops with this dish.