Sprouts & Smoked Almonds

This one is for all of you out there who have been asking for something a bit lighter. I know, this blog is very meat centric. Well right now at least, but you gotta have something to eat with your meat, right? (Insert Epic Meal Time Hate here)  This was a side I came up with when I was in Atlanta, working at a steakhouse.  I used smoked peanuts originally, because, well, who doesn't eat peanuts in Georgia; it's one of their major crops for crying out loud.  Brussels Sprouts are a great winter vegetable. They don't get a great rap because they can be bitter, but I guarantee you this recipe can make any hater a fan. You can feel free to sub in your own choice of smoked nuts as well.  This recipe feeds 4.

You got some vegetables, you happy now?!?!?!

1.5 lbs. fresh Brussels Sprouts, halved

¼ c smoked almonds, chopped

1 tbsp. whole butter

1 tbsp. olive oil

Salt and pepper to taste

1.     Start by bringing a pot of salted water up to a boil and get a nice bowl of ice water.  How much salt itn eh water?  It should be as salty as chicken soup.  If you want a true measurement, use 1 tbsp. per 2 qts of water. 

2.     We're gonna blanch these sprouts.  When the water comes up to a boil drop in your sprouts.  Let them go for about a minute.  When they're tender, pull them out and drop them right in the ice water.  Let them sit until they’re cool, then drain them.  Just a note here, you can do this a day ahead of time if you like.

2.  When you're ready to start cooking, get your olive oil and butter into a nice hot skillet. (Let's say maybe medium high heat). When the butter starts to turn brown, add your sprouts and almonds.  Just warm them though, about 2 minutes total.  Toss them or stir them to keep them from burning.  Season with salt and pepper and you're done.

Can't get easier right?  I told you could substitute the nuts earlier, and you can also substitute green beans, savoy cabbage, and spinach for the sprouts, just to give you some imaginative ideas.  As always, drop a comment and follow the page.

Happy Eating,

 -The Doctor.