When entertaining, you never want your guests to be without food or drink! That’s why it’s important to plan to have some nibbles around while you are preparing dinner and starting to imbibe. I came up with this healthy party snack to take advantage of the fall harvest, when Brussels sprouts are at their peak of sweetness and are abundant everywhere. I paired it with a dip made of black truffle pâté mixed with sour cream, to give it even more dimension. Tip: Make sure to really caramelize the Brussels sprouts in the pan for full flavor effect. You can have this dish served in 15 minutes, to great applause.
I developed this recipe as part of a plan for hosting weekend guests. The plan gives you ideas for serving from Friday night to Sunday afternoon. This is the welcome snack, the one to serve before dinner on Friday night. See the whole plan at this link.
MAKES ABOUT 2 CUPS
MAKE THE BRUSSELS SPROUTS
1 TB olive oil
1 onion, chopped
1 clove garlic, chopped
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1 TB olive oil
4 CUPS Brussels sprouts, cut in half (14 oz)
1/2 tsp sea salt
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Heat a heavy skillet over medium-high heat. Heat olive oil and add onions. Saute until caramelized, about 7 min. Add in garlic about 6 min, and saute with onions for one minute. Remove from pan and set aside.
Add olive oil to the pan with Brussels sprouts. Let sit for 5-7 min to caramelize and blacken, then stir and let cook for an another 5-7 min. (Add oil to the pan if it starts to dry out.) Stir onions/garlic back in. Season with flaky sea salt.
MAKE THE BLACK TRUFFLE DIP
1 CUP sour cream
2 TB La Rusichetta Black Truffle Pâté
pinch salt
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Mix together in a small bowl.
See the entire plan and recipes for hosting weekend guests with panache in 20 Holiday Comfort
