What a Combination!
1 3/4 lb Brussels Sprouts (trimmed and halved – cut side down)
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Shallot (thinly sliced)
1 Tsp Chopped Thyme
2 Tbsp Toasted Pine Nuts
2 Tsp Sherry Vinegar
- In a large cast-iron pan over high, heat 2 tbsp olive oil. Add Brussels Sprouts and 1 tsp salt. Cook till light brown, 1 to 2 minutes.
- Lower the heat to medium, stir and add the segments of clementines, shallot and another tsp of salt. Cook until he sprouts are just tender, 5 to 7 minutes.
- Add chopped thyme, toasted pine nuts and clemetine zest. Adjust the heat to low and stir till aromatic, 1 minute.
- Add sherry vinegar and stir for 30 seconds
Makes 4 Servings