Thanksgiving Recipes from Razzle Dazzle Recipes
Sauteed Brussels Sprouts Recipe
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Sauteed Brussels Sprouts

1/2 pound Brussels sprouts, washed, halved
1 tablespoon extra virgin olive oil
3 tablespoons butter
1/4 cup dry white wine
1 tablespoon fresh grated ginger (NOT powdered)
1 teaspoon garlic
1/2 cup chicken stock or water
salt and pepper to taste
1/4 cup fresh grated Parmesan cheese

Carefully and thinly slice the Brussels sprouts from the top to the core-ends. If the Brussels sprouts appear gritty, wash in cold water and drain well; set aside.

Preheat a 10-inch saute pan over medium heat 3 minutes. Add olive oil and then butter. Add sprouts after 1 minute and stir until thoroughly coated with butter and oil.

Saute over high heat about 3 minutes, stirring frequently so Brussels sprouts do not scorch. Add the wine and reduce slightly. Add ginger and garlic. Saute 2 minutes.

Add chicken stock and salt and pepper and cook until sprouts are tender-crunchy or to desired doneness. Sprinkle with Parmesan cheese and serve immediately.

Serves 4.

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