photo buttonhome2_zps44fff871.jpg photo buttonabout2_zps2782e95e.jpg photo buttonsponsor2_zps37a2b89f.jpg

Sunday, November 7, 2010

caramelized brussel sprouts [& broiled salmon]

while i was perusing the fabric store, my husband found his way to our local grocer and emerged with a whole salmon (it's not the first time he's purchased an entire fish).  he also opted for brussel sprouts, something neither of us has prepared before.  i'll be honest, we didn't even know they would be sold on the stalk.
we found this recipe on & modified it a bit

2 c. small, firm brussel sprouts
1/8 c. sugar in the raw
1/8 c. butter
1/8 c. balsalmic vinegar
1/8 c. red wine (charles shaw cabernet sauvignon)
1/4 c. water
1/4 tsp. salt
prepare brussel sprouts by peeling outer 2-3 leaves off & cutting stem
in skillet, heat sugar until it begins to melt, stirring
reduce heat when sugar starts to melt & cook until brown
add butter, stirring until melted
combine vinegar & wine, add to sugar/butter mixture
cook & stir for one minute
add water & salt
bring to boil & add sprouts
return to boil, then reduce heat
simmer covered for 6 minutes
uncover & cook about 15 minutes longer or until most of the liquid is absorbed and the sprouts are covered with a rich brown glaze
serve warm
for the salmon, we simply added salt & pepper (once brandon filleted it appropriately) and stuck it under the broiler for 15-20 min. 
i love a simple meal!
the brussel sprouts weren't that simple, but worth it for the flavor. 

1 comment:

  1. Hmmm... not sure on the sprouts ... but they sound good! And it is hard to hate something cooked in butter. I might have to give it a try!


Thank you for reading my blog and taking time to leave a comment...I love hearing from you and will reply via email to comments linked to an email address. Unsure if yours is? Check this out: