These Brussels sprouts are poached in olive oil and develop a rich concentrated flavor. The oil is irresistible, too-you'll want to sop up what's left on your plate with a slice of crusty bread. For an extra flavor kick, try adding grated lemon zest or shaved Parmesan over top.
Recipe courtesy of Cooking Channel
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound Brussels sprouts, stem ends trimmed
  • 1 1/2 cups olive oil
  • 1 head garlic (about 12 cloves)
  • 4 sprigs fresh thyme
  • 2 dry bay leaves
  • Kosher salt and freshly ground black pepper

Directions

Halve the Brussels sprouts (or quarter them if using larger, golf ball-size sprouts), and put into a medium saucepan with the olive oil. Peel the garlic cloves and add to the oil. Add the thyme, bay leaves, 1/4 teaspoon salt and a few grinds of pepper. Turn the heat to medium-high until you have reached a simmer, and then adjust the heat to maintain a gentle bubbling simmer. Cook until the sprouts are tender when pierced with a knife, about 22 minutes. Remove with a slotted spoon, drain slightly and season with additional salt and pepper. Discard the thyme and bay leaves, but keep the garlic for serving with the sprouts; the cloves will be very soft and tasty. 

Cook's Note

You will have about 1 cup of flavored olive oil left over. Keep refrigerated and use in a vinaigrette or as an accompaniment with bread within 3 days.

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These easy steps will have you poaching eggs to perfection in no time.

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