01 July 2008

Brussels Sprouts and Macadamia Nuts

  • 1 pound Brussels sprouts, base and outer leaves trimmed, and halved
  • 4 tablespoons unsalted butter
  • 1/4 cup thinly sliced onion
  • 1 tablespoon minced garlic
  • 1/2 cup chopped macadamia nuts
  • 1 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely grated Pecorino Romano

  • Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  • In a large saucepan, melt 3 tablespoons of the butter over medium-high heat.
  • Add the onion and garlic, and cook for 1 minute.
  • Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan.
  • Add the remaining tablespoon of butter and when melted, add the macadamia nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  • Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  • Transfer to a serving bowl and sprinkle with the Pecorino Romano. Serve immediately.

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