Brussels Sprouts

Brussels Sprouts with Bryan Weener from ENW with Deb Slater on Vimeo.

 Brussels sprouts with Toasted Almonds and Golden Raisins

 Serves 6

Ingredients

Brussels sprouts                                2 #

Yellow onion diced                       1 ea medium size

Unsalted butter                             2 T 

Toasted whole almonds              6 oz

Golden raisins                                  6 oz

Sherry or red wine vinegar          to taste

Salt and pepper                            to taste

Croutons rough chopped           1 cup

1. Clean Brussels sprouts by pull off any discolored leaves from the outside then with a knife slice thin about 1/16 of an inch.
2. In boiling salted water cook sprouts for 2 minutes. Strain and cool in ice water or cold running water.
3. Crack almonds with the back of a sauté pan or something heavy, don’t smash them too hard you want nice chunks.
4. In large sauté pan with medium heat cook butter till foamy then add onions and a little salt. Cook for four to six minutes or until slightly browned.
5. Turn the heat to full blast then add sprouts and a little salt and pepper. Sauté for four to five minutes.
6. Add almonds, raisins then season with vinegar, salt and pepper.
7. Put onto a platter and sprinkle with bread crumbs. Done!