Vegetable - Brussels Sprouts - Pan- Browned

By Pascento96

Ingredients

• 2 tablespoons currants
• 2 tablespoons sherry
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 garlic clove, thinly sliced
• 2 tablespoons pine nuts
• 1/2 pound Brussels sprouts, trimmed and halved lengthwise
• Salt and pepper, to taste

Preparation

Step 1

Combine sherry and currants in small bowl and set aside to soak for at least 20 minutes.

In a large, heavy skillet, melt butter and olive oil over medium heat. Briefly sauté garlic until fragrant and lightly browned. Remove garlic from skillet and set aside. Place Brussels sprouts, cut side down, in skillet.

For lightly browned sprouts, sprinkle with pine nuts and reduce heat to low. Cook, uncovered, for 10 minutes. Remove skillet from heat and add sherry and currants.* Place back over heat and cook until sherry has almost evaporated. Toss sprouts with sautéed garlic and season with salt and pepper. Serve sprouts immediately.

For darker, more caramelized sprouts (see picture), cook Brussels sprouts, uncovered, for 5 minutes over medium heat or until desired brownness is achieved. Add pine nuts for last minute or two of cooking. Remove pan from heat and add sherry and currants.* Place back on heat and cook until sherry has almost evaporated. Toss sprouts with sautéed garlic and season with salt and pepper. Serve sprouts immediately. These Brussels sprouts will be more crisp than the lightly browned Brussels sprouts due to the shorter cooking time.

*Remember to remove the pan from the heat before adding alcohol as it is highly flammable.