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.
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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.
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