Sweet Harold's favorite vegetable is Brussels Sprouts. I have steamed, roasted, and served them thinly sliced in salads. I wanted to try a different way to serve them, and went to the pantry and fridge for some inspiration.
The result of my experimentation was simple, fast, and met his approval for a new recipe that I'm more than happy to share with all of you.
2 T. olive oil
1 pound Brussels Sprouts (ends trimmed and the sprouts sliced in half lengthwise)
1 small yellow onion, peeled, halved and thinly sliced
2 t. chopped garlic
1 - 8 oz. can of quartered artichoke hearts (don't drain!)1/2 cup pitted, sliced Kalamata olives
1 T. capers
kosher salt
freshly ground black pepper
Heat olive oil in a cast iron skillet over medium-high heat. Add Brussels Sprouts. Stirring frequently, let the sprouts get some char on them, about 3 - 5 minutes. Add onions and garlic. Cook for another 2 - 3 minutes.
Next add artichoke hearts with liquid, olives and capers. The liquid from the artichoke hearts will braise the sprouts. You want them tender, not mushy. This will take 3- 5 more minutes.
Season with salt and pepper. You could certainly add chopped sun dried tomatoes.....and how about topping with some crumbled bacon!
I like everything in the skillet. Have not had them all together though.
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