http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com Brussels sprouts don’t have to be boring and tasteless. Ordinary ingredients, if used and combined properly, could bring ‘wowed’ result. The balsamic vinegar and shallots emphasize the delicate sweetness and earthiness of Brussels sprouts, while the toasted spelt bread crumbs lend extra crunchiness and additional flavour to this winter dish.
Inspired by Food Network
| Thyme Breadcrumbs | Braised Sprouts |
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- 2-3 slice Spelt bread
- 1 tbsp Olive oil
- 1/2 tsp Dried garlic powder
- 2 sprig Lemon thyme, leaves only
- Salt and freshly ground black pepper
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- 750 g Brussels sprouts, trimmed and shredded
- 4 tbsp Extra virgin olive oil
- 2 tbsp Minced shallots
- 2 Garlic cloves, finely chopped
- 100 ml Balsamic vinegar
- 280 ml Vegetable broth
- Salt and freshly ground black pepper
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- Pulse the bread to rough breadcrumbs in a food processor. Heat the olive oil in a frying pan over a medium-high heat, and fry the breadcrumbs with garlic powder and the thyme until golden brown and crisp, 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add in shallots, and stir until fragrant. Add in shredded sprouts and garlic, and sauté, tossing frequently, until sprouts are nicely browned.
- Increase the heat to high, then pour in balsamic vinegar and vegetable broth. Cook until sprouts are tender and glazed, about 20 minutes. Season to taste with salt and black pepper. Transfer to a warm serving bowl and scatter bread crumbs on top.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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