This recipe comes from the Globe and Mail‘s 12 October food page, and worked really well as a side dish for our Thanksgiving celebrations. And it’s easy peasy and a great way to jazz up Brussels sprouts for those picky eaters.
Cut about 8oz Brussels sprouts in half and remove the crappy outside leaves. Set those aside for the moment. Now, dump 6 large shallots and 8 garlic cloves into a pot (we doubled the recipe here). Don’t even bother to peel them.
Add water and bring them to a boil. Let that cook for 2 minutes, then drain them and peel them all.
Cut the shallots in half if they’re giants.
Chuck a nob of butter and a glob of vegetable oil into a heavy lidded sauté pan and let that melt over medium heat.
Toss in the garlic and shallots and stir for about a minute, then add in the Brussels sprouts and chuck them around. Reduce the heat a bit and pop the lid on. Leave that on the go, stirring occasionally, for about ten minutes, or until the veggies are tender to your liking.
When you’re ready to serve, toss with salt and pepper and a generous helping of chopped fresh parsley and let ‘er rip!