Roman-Style Brussels Sprouts

Temps des Fêtes 2011
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food and drink

BY: Lucy Waverman

This simple recipe delivers so much flavour and texture that you won’t be able to stop eating them. Substitute Parmesan or Grana Padano if Pecorino Romano is not available.

1 lb (500 mL) Brussels sprouts
3 tbsp (45 mL) butter
1 tbsp (15 mL) olive oil
6 cloves garlic, thinly sliced
⅓ cup (80 mL) whipping cream
1/2cup (125 mL) grated Pecorino Romano
Salt and freshly ground pepper
2 tbsp (30 mL) toasted pine nuts

1 Cut Brussels sprouts in half. Bring a large pot of salted water to boil and add sprouts. Boil for 3 to 5 minutes or until crisp-tender.

2 Melt butter with olive oil in a sauté pan over medium-low heat. Add garlic and cook for about 5 minutes or until garlic is softened but not brown.

3 Add blanched and halved Brussels sprouts; cook for 2 minutes. Add cream and cook until cream is reduced and thickened. It should coat the sprouts. Toss with Pecorino Romano.

4 Season with salt and pepper and sprinkle on toasted pine nuts.

Serves 6

What to Serve

LCBO#:18
$14.95