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Saturday, December 29, 2012

Sprouty Goodness

I can't believe that I hated Brussels sprouts growing up. They are delicious!!!

The Boy and I usually have them as a simple side dish - roasted with a bit of olive oil and pepper. But I found another version that, while surely heavier on the calories than a simple roasting, is a delicious main dish.

Browned Brussels Sprouts and Buttery Breadcrumbs
  • 8 oz uncooked pasta
  • 2 t unsalted butter
  • 1/4 c panko
  • 4 t olive oil
  • 12 oz Brussels sprouts, trimmed and thinly sliced
  • 1 c thinly sliced onion
  • 1 t minced garlic
  • 2/3 c organic vegetable broth
  • 1/2 t grated lemon rind
  • 1 T fresh lemon juice
  • 2 t fresh thyme leaves
  • 1/4 t salt
  • 1/4 t freshly ground black pepper
  • 2 oz pecorino Romano cheese, shaved (about 1/2 cup)
  • 2 T pine nuts, toasted
Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Recipe courtesy of Cooking Light, my favorite magazine.

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