Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Buttered Brussels Sprouts and Radishes
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 138
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 488 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 138
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 488 mg
Ingredients
Directions
- Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.
Cook’s Note
Blanch the vegetables (step 1) up to 1 day ahead; cover and refrigerate.
