Wednesday, March 12, 2014

Smokehouse Brussel Sprouts



My husband loves brussel sprouts. This vegetable is actually one that he had to convince me to eat when we first began dating. I had always heard horror stories about the food and refused to even give them a try. However, what I have found is that I really do love the vegetable. The trick is all in the preparation. This recipe uses fresh brussel sprouts and combines them with one of my husband's other favorited foods, mushrooms. I call these Smokehouse Brussel Sprouts because they are a quick but elegant side dish for your favorite cut of meat. Yet, they are also hearty enough for the vegetarian in your life.

2 Tablespoon Unsalted Butter, Divided
1 Tablespoon Olive Oil
1 Clove Garlic, Minced
1/2 teaspoon Salt
1/4 teaspoon Fresh Cracked Black Pepper
1 Pinch Red Pepper Flakes
1/2 Pound Fresh Brussel Sprouts, Halved
4 Ounces Button Mushrooms, Halved
1. Heat 1 Tablespoon of butter over medium heat with olive oil. Allow the garlic, salt, and peppers to infuse the oil for 1 minute.
2. Add the mushrooms and brussel sprouts. Gently stir to coat in the seasoned oil.
3. Cover the pan with a tight fitting lid and continue to cook for 10-15 minutes, stirring occasionally. The sprouts should be tender but not soggy.
4. Right before serving, add the remaining butter and stir to coat.

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