Brussels Sprouts, considered both Spring and Fall harvest vegetables are my favorite green vegetable. In the Spring is the first of the over-winter Brussels Sprouts available in stores. According to the World’s Healthiest Foods website, Brussels sprouts, considered one of the healthiest foods, are low in calories; high in anti-oxidants and anti-inflammatory agents making a tasting dish just makes sense.
My husband was not a fan of Brussels Sprouts for most of his 50 years until I served this recipe. Now he requests and cannot wait to have Brussels Sprouts when I cook them this way. Spring is the time that you can find Brussels Sprouts on sale and a great time to try this delicious recipe.
Sautéed Brussels Sprouts and New Potatoes
8 to 10 medium Brussels sprouts (approx. 1 pound)
8 to 10 small to medium red new potatoes skin on, quartered
2 cloves of garlic finely chopped
2 tbsp. butter
Half a medium onion chopped
½ large lemon
2 tbsp. olive oil
½ tsp. sea salt
½ tsp. ground black pepper
6 to 8 quart Stockpot
Large fry pan
Bowl filled with ice-cold water or water with ice
Bring ½ 6-8 quart pot of water to a boil add cut up potatoes and bring back to a boil. When water is back up to a boil, add the whole Brussels sprouts. The Brussels sprouts will float. Par boil the Brussels sprouts for 3 min and remove them with a long spoon. Place the sprouts in the bowl of ice water to quick cool. The potatoes will continue to boil until tender.
In hot fry pan melt 2 tbsp. butter and add chopped onion and garlic start to sauté. Cut the cooled Brussels sprouts in half and add the frying pan and sauté. Stir when start to brown. Once the Brussels Sprouts start to brown, squeeze the lemon over the sprouts, pour the olive oil over sprouts, and sprinkle with sea salt and pepper
When potatoes are tender, pour them into a strainer to eliminate water. Add the drained potatoes to the frying pan with the Brussels Sprouts and toss. Continue to cook another five minutes. Serve in a large serving bowl and enjoy.