Thanksgiving is coming! LC Recipes III
Tuesday, November 23, 2010
STILL haven't decide on a LC side dish?
Browned Brussels Sprouts with Sage and (pick one:) Caramelized Onions or Crisp Prosciutto or Roast Chestnuts
Recipe serves 4 (well, at MY house it would serve barely 3, but we should try harder to remember portion control!)
1 lb bag frozen brussels sprouts
about 18 whole fresh sage leaves
1/3 c olive oil
1/3 c butter
1 sliced onion, caramelized (slow-cooked in butter until it turns brown) OR
1-2 oz thinly sliced prosciutto, chopped OR
12 whole cooked chestnuts, chopped
Partially thaw sprouts. Slice each sprout in half through the stem. Heat oil in a Large heavy skillet until it shimmers. In 2 batches, fry the sage until crisp and just a shade lighter, about 30 seconds per batch. Transfer with slotted spoon to a paper towel to drain and continue crisping. Add butter and stir to melt. Add chestnuts or prosciutto. Stir-fry until the bits begin to crisp. Remove with slotted spoon to serving bowl. Stir in the brussels sprouts to the pan, then be sure to turn cut sides to the pan bottom. Turn down heat to medium and allow sprouts to brown undisturbed. Flip sprouts and allow other side to brown. The sprouts will absorb ALL the oil! Sprinkle with garlic salt to taste. Toss with your onion, prosciutto, or chestnuts and turn into serving bowl. Sprinkle fried sage leaves on top. Serve warm.