Saturday, March 17, 2007

Brussels Sprouts With Garlic, Olives and Balsamic Vinegar

A simple enough approach to Brussels sprouts, but one that I only thought of last year. I used frozen sprouts for this batch, but obviously fresh would be nicer.

You Will Need:

1 bag frozen Brussels sprouts
1 bulb garlic, roasted
2-3 tablespoons chopped Kalamata olives
olive oil for sautéing
salt/pepper to taste
Parmesan cheese, grated
Balsamic vinegar

Cook the Brussels sprouts in as small an amount of water as possible until softened. I use the microwave for this as a couple of tablespoons water does the trick. You could also steam them. You want them soft, but not completely cooked. Drain and slice them each in half.

Roast the garlic for 20 minutes in a 450 degree oven. Carefully slice the top off the bulb, pour on a bit of olive oil, and then close tightly in foil. Place in middle rack of the oven. When soft (it may take a few minutes more depending on the size of the bulb) remove the cloves with a butter knife.

In a deep skillet, sauté the sprouts, garlic and olives over very low heat until quite soft. Just before removing from the pan, toss with about a teaspoon of balsamic vinegar. Sprinkle with cheese, adjust salt and pepper, and serve hot or cold.

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