Vegetarian Side Dish
Martha and chef Jeremy Fox make a tasty side dish using brussels sprout leaves and garden radishes.
Brussels Sprout Leaves and Crunchy Garden Radishes
Watch the Video
Vegetarian Side Dish
Martha and chef Jeremy Fox make a tasty side dish using brussels sprout leaves...
We Also Love
- Comments()
The Martha Stewart Show, November 2009
- Yield Serves 6
Add to Shopping List
Ingredients
- 1 pound brussels sprouts
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely grated
- Coarse salt and freshly ground pepper
- 1/2 pound assorted radishes, such as redhead, D'Avignon, zlata, amethyst, icicle, or plum, washed, dried, and trimmed
- 2 teaspoons almond oil
- Whole blanched almonds, coarsely chopped, for garnish
- Celery heart leaves, for garnish
Directions
- Trim about 1/4 inch from the stem end of brussels sprouts. Peel leaves to separate. When brussels sprouts become difficult to peel, trim off another 1/4 inch from stem and continue removing leaves; discard cores. Rinse leaves and pat dry; set aside.
- Melt butter in a large, heavy-bottomed skillet over medium heat. Add garlic and a pinch of salt; season with pepper. Cook, stirring, until garlic is fragrant, 1 to 2 minutes. Add brussels sprout leaves and cook, stirring, until leaves are coated and tender, about 2 minutes. Remove from heat.
- In a medium bowl, toss radishes with almond oil and season with salt and pepper. Place brussels sprout leaves on a platter and top with radishes. Garnish with almonds and celery heart leaves; serve.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
Be the first to write a review.