Brussels Sprouts Hors
d’oeuvres Recipe Created by Ruth Paget
This
is one of my favorite appetizers at Jack’s in the Portola Plaza Hotel in
downtown Monterey. I make mine
differently for somewhat mushy Brussels sprouts, but look forward to this hors d’oeuvres
and baked rigatoni when I go to Jack’s.
Their French onion soup is scrumptious, too.
Balsamic
or sherry vinegar add the flavor to these somewhat sour vegetables.
You
will need a collapsible steamer to make this recipe.
Serves
4
Ingredients:
-16
washed Brussels sprouts
-2
tablespoons olive oil
-2
tablespoons Balsamic or sherry vinegar
-32
toothpicks
Steps:
1-Steam
Brussels sprouts for 30 minutes.
2-At
the end of the steaming time, cut the Brussels sprouts in half.
3-Sauté
the Brussels sprouts in the olive oil and sherry for 10 minutes.
4-Skewer
the Brussels sprouts with toothpicks and serve warm.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
