Saturday, June 22, 2013

Pan Fried Brussels Sprouts (inspired by Cleo)

If you've ever tried the Brussels sprouts at Cleo in Hollywood, you know how good Brussels sprouts can be.  As is my habit when I discover something awesome at a restaurant, I want to try to recreate it at home.  I surfed the web for recipes for Cleo's Brussels sprouts and found one that sounded good but said to deep fry them.  I'm sure that's delicious, but as is also my habit, I like to try to make things semi-healthy at home.  I searched the web again for a recipe to pan-fry Brussels sprouts.  After combining inspiration from a couple recipes, I came up with a new recipe that indeed makes Brussels sprouts taste delicious (although they're better at Cleo...probably because they're deep fried!).

Brussels sprouts after just adding them to the skillet
This recipe is perfect as an appetizer or a light vegetarian meal for 2 people.

Pan Fried Brussels Sprouts

15-20 Brussels sprouts
1 tbsp olive oil
2 cloves garlic (minced)
1 shallot (thinly sliced)
2 tsp Parmesan cheese

fully cooked Brussels sprouts after adding marinade
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp capers
1/2 tsp red pepper flakes


Remove the leaves from the Brussels sprouts.  It's easier if you cut them in half and core them.

Add olive oil, garlic, shallot and Brussels sprout leaves to large skillet.  Cook over medium-high heat, stirring occasionally, until leaves start to brown and crisp.

Combine all the ingredients for the marinade.  Remove skillet from heat and pour marinade into skillet.  Stand back; it'll sizzle.  Stir to combine.

serving suggestion
To serve, spoon Brussels sprouts mixture into 2 separate serving bowls.  (I lined mine with coffee filters like they do at Cleo.)  Sprinkle 1 tsp Parmesan cheese on top of mixture in each bowl.

Happy eating!

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