Tuesday, February 12, 2008

Sauteed Brussels Sprouts

Sautéed Brussels Sprouts with Ginger Lime Thyme Jelly

Serves 3-4
Prep time: 5 minutes
Total Cooking time: 10 minutes

1 tbsp olive oil
1 pint (small basket from the market) Brussels sprouts, thinly sliced vertically (this time I used the slicer blade in my food processor, but frankly, I wouldn’t do that again…too thin)
1 large shallot, thinly sliced
1 tbsp ginger lime thyme jelly from Tangled Garden…choose something tangy or add a squirt of lime juice to ginger marmalade
Scant ¼ cup water
2 tbsp chopped pistachio nuts

1. In a non stick skillet, heat the oil over medium heat. Gently, slowly sauté the shallot until translucent and start to golden.

2. Add the sprouts and toss well. Sauté for 4-5 minutes and then add the water. Add the jelly, toss, cover and cook over low for another couple of minutes. They’re ready when they start to soften…way before they turn grey! Taste for flavor.

3. Sprinkle with pistachio nuts and serve. A great side with roasted salmon or chicken or grilled steak.

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