Subj : BH&G 2442
To   : ALL
From : DAVE DRUM
Date : Sun Apr 18 2021 11:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Roasted Brussels Sprouts
 Categories: Vegetables, Herbs
      Yield: 8 Servings
 
      2 lb Brussels sprouts; halved
           - lengthwise
      1 tb Rice oil or olive oil
      7 cl Garlic; minced
      3 tb Butter
    1/2 bn Fresh thyme
      1 lg Sprig fresh rosemary;
           - halved
      2 ts Fennel seeds
  1 1/4 ts Kosher salt
           +=OR=+
      1 ts Salt
      1 tb Sherry or white wine
           - vinegar
 
  In a large saucepan cook Brussels sprouts, uncovered, in
  enough lightly salted boiling water to cover for 3
  minutes; drain well. Pat dry with paper towels.
  
  Place a very large heavy skillet or saute pan over high
  heat for 1 to 2 minutes. Reduce heat to medium. Add oil
  and garlic; cook and stir 2 minutes. Add half the butter.
  Increase heat to medium-high; carefully arrange half the
  sprouts, cut-sides down, in the hot skillet. Top with half
  the thyme, rosemary, fennel seeds, and salt. Cook,
  uncovered, 3 to 4 minutes or until the sprouts are
  well-browned. Remove sprouts from pan. Repeat with
  remaining butter, sprouts, thyme, rosemary, fennel seeds,
  and salt.
  
  Return all sprouts to skillet along with sherry. Quickly
  toss to distribute flavors.
  
  Makes 8 (1/2-cup) servings plus leftovers.
  
  MAKE AHEAD TIP: Step 1 may be done 1 day ahead. Cover and
  refrigerate the well-drained Brussels sprouts.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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