Sunday, December 8, 2013

Brussels Sprouts with Almonds & Browned Butter

(4 servings)

Although there are still a lot of great looking vegetables at the market, a few of them have seen better days and I suspect this just might not be the right time of year for them anymore. The last couple of weeks I have seen some very sad looking green beans and brussels sprouts. This week I hit the freezer section instead and grabbed several bags of frozen vegetables. I'm pleased I did.

These frozen brussels sprouts were delicious, and dare I say as good as had they been fresh!

1/4 cup water
1 lb frozen brussels sprouts (do not defrost)
2 tbsp butter
1 large clove garlic, pressed
1/4 cup sliced almonds
salt and freshly cracked pepper, to taste
1 tbsp freshly squeezed lemon juice.

Bring the water to a simmer in a saucepan with a tight fitting lid. Add the frozen brussels sprouts, cover the pot and cook for 4-7 minutes (depending on their size) until they are just tender.

Drain and set aside.

Heat the butter in a skillet over a medium flame and add the garlic. Stir a few times until the butter begins to change colour, then quickly stir in the almonds. The thin slices will brown very fast, so keep a close eye on them and stir them frequently.

Add the drained brussels sprouts and stir until they are heated through. Season with salt and pepper, then quickly sprinkle the lemon juice over the vegetables and toss.

Place everything into a dish and serve immediately.

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