Page 125 - Wits' Cookbook
P. 125

Pan-Seared Brussels SproutsSubmitted by: Anne GallreinINGREDIENTS1 lb of brussels sprouts, trimmed and halved 3 to 4 tbsp of extra virgin olive oilSalt and freshly ground pepper, to taste1 to 2 garlic cloves, choppedDIRECTIONS• Heat the oil in a large, heavy skillet (preferably cast iron) over medium-high heat.• When the skillet is just short of smoking, add garlic and stir. Cook the garlic until it’s glazed and golden brown in color.• Place the brussels sprouts cut side down in the oil and turn heat to medium. Sear until browned. Turn the brussels sprouts over and cook until browned and tender. Some leaves will char.• Remove from heat and season with salt and pepper.VEGETABLES & SIDE DISHES125


































































































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