Cut the stumps off a couple of handfuls of brussel sprouts, and continue to slice them thinly. Warm a sliced garlic clove in olive oil, then add the sprouts. Saute until the leaves are pick up some golden colour. Season. Add toasted pinenuts, a nob of butter and stir through spaghetti. Shave a little parmesan over the top.
5 comments:
Mmm, I have to make this for dinner now.
That's a fabulous photo... almost nice enough to get me to eat brussel sprouts!
That looks delicious. Unfortunately I can not enjoy such pleasures - as you know Big Jay is an anti-brussel sproud nazi.
Thank you everyone - trust me that the sprouts soften and become sweeter as you saute them, very more-ish.
my girlfriend got me hooked on brussel sprouts when we visited Paris last year... will definitely give this one a go!
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