I love Brussels Sprouts, always have, but most people find them to be quite nasty and that's too bad.
I'm posting this recipe because I'm sure that even those of you who are skeptical will love this preparation because as we all know, cheese makes everything better!!
1lb. Brussels Sprouts, fresh or frozen (if frozen, let thaw in collander - if fresh, steam or boil for ten minutes then let drain). When ready, cut each sprout vertically in three or four slices, set aside.
2 T Olive Oil
2 T Butter
2 Cloves Garlic, finely minced
1 Sm. Jar Sliced Pimentos, drained
1 Sm. Bag Almond Slivers
4 Oz. Gorgonzola Cheese, crumbled
In a large skillet over med/high heat, place olive oil and butter and let butter melt.
Add garlic and almonds and heat, stirring occassionally for about 3 minutes.
Add Sprouts and stir-fry until heated through and somewhat browned (you can cover the skillet and stir occassionally until they are heated).
Toss in pimentos and cheese and stir until cheese is melted.
Serve.
This is always a hit!!
I'm posting this recipe because I'm sure that even those of you who are skeptical will love this preparation because as we all know, cheese makes everything better!!
1lb. Brussels Sprouts, fresh or frozen (if frozen, let thaw in collander - if fresh, steam or boil for ten minutes then let drain). When ready, cut each sprout vertically in three or four slices, set aside.
2 T Olive Oil
2 T Butter
2 Cloves Garlic, finely minced
1 Sm. Jar Sliced Pimentos, drained
1 Sm. Bag Almond Slivers
4 Oz. Gorgonzola Cheese, crumbled
In a large skillet over med/high heat, place olive oil and butter and let butter melt.
Add garlic and almonds and heat, stirring occassionally for about 3 minutes.
Add Sprouts and stir-fry until heated through and somewhat browned (you can cover the skillet and stir occassionally until they are heated).
Toss in pimentos and cheese and stir until cheese is melted.
Serve.
This is always a hit!!
