George's Famous Brussels Sprouts
George Hamilton
For Thanksgiving, George gets out his chef's hat and cooks up a storm! In addition to making delicious appetizers and the most amazing turkeys, he makes these Brussels sprouts every year. They are the favorite Thanksgiving dish in the Hamilton home!
2 lbs. Brussels sprouts, base and outer leaves trimmed, and halved
8 Tbsp. unsalted butter, divided
1/4 cup thinly sliced shallots
2 Tbsp. minced garlic
3/4 cup walnuts, roughly chopped
2 tsp. fresh lemon juice
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup Parmesan, finely grated
Bring a medium pot of salted water to a boil. Add the prepared Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan or an electric fry pan, melt 6 Tbsp. of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the drained sprouts in one layer and cook until golden brown, about 5 minutes. Remove Brussels sprouts from the pan. Add the remaining 2 Tbsp. butter and when melted, add the walnuts and cook while 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 Parmesan. Serve immediately. Serves 8-10.
For Thanksgiving, George gets out his chef's hat and cooks up a storm! In addition to making delicious appetizers and the most amazing turkeys, he makes these Brussels sprouts every year. They are the favorite Thanksgiving dish in the Hamilton home!
2 lbs. Brussels sprouts, base and outer leaves trimmed, and halved
8 Tbsp. unsalted butter, divided
1/4 cup thinly sliced shallots
2 Tbsp. minced garlic
3/4 cup walnuts, roughly chopped
2 tsp. fresh lemon juice
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup Parmesan, finely grated
Bring a medium pot of salted water to a boil. Add the prepared Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan or an electric fry pan, melt 6 Tbsp. of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the drained sprouts in one layer and cook until golden brown, about 5 minutes. Remove Brussels sprouts from the pan. Add the remaining 2 Tbsp. butter and when melted, add the walnuts and cook while 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 Parmesan. Serve immediately. Serves 8-10.
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