I usually start my brussel sprouts with pancetta. But not this time.
This time, I started my b.sprouts in the same pan as I'd pan-fried (with a little olive oil) some sliced chicken. First, I added my yellow onions and let them cook until semi-translucent. Then I added a cup of white wine and let it simmer a minute or two. Then I added my brussel sprouts, fresh red bell pepper, diced roasted red pepper, and minced garlic.
Once the fresh peppers are soft and the sprouts are tender and have lost their bitterness, I add balsamic vinegar.
Note: the chicken was marinated in olive oil, dijon mustard, rough-ground mustard, herbs (basil, oregano, thyme), minced garlic, salt and pepper.
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2 comments:
I've only in the past year or so found a taste for brussel sprouts, still had issues with my childhood memories of boiled-to-death brussel sprouts (the Dutch way of cooking vegetables), haha. Anyways, really dig em in a salad, for instance with sliced red onion, quartered cherry tomatoes, capers and an olive oil/mayonaise (veganaise in my case)/mustard dressing (with some herbs/spices to your liking).
Hmmm, I think I know what I'm making for dinner this weekend... :)
It's funny, but I can't ever remember not liking brussel sprouts. Unlike lima beans ;-)
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