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More Brussel Sprouts

May 20, 2011

After the previous post on brussel sprouts a few friends offered their favorite recipes:

The first is from my cousin Mary Elizabeth:

  • Cut them in half and saute them with shallots in EVO
  • Add a little white cooking wine and dried cranberries at the last minute and they get big and plump

And this is from my dear friend Marisa:

  • Saute garlic in olive oil.
  • Cut the sprouts in half and pan roast them, cut side down.
  • Toss in some pine nuts towards the end and maybe even add some red pepper flakes.
  • The sprouts will still have a little crunch but are cooked all the way through. The nuts brings out the natural nuttiness of the roasted b sprouts.
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