This dish is best room temperature or warm. It's great as a side dish. Or serve it as a main course in a big bowl with 2 strips of bacon over the top.
2 tablespoon butter
1 tablespoon olive oil
3 cups brussels sprouts, cleaned, trimmed and cut in half through the stem end
big pinch of salt
1/2 yellow or white onion, diced
1/3 cup white wine
1/2 cup broccoli, kale, walnut pesto.
Put butter and olive oil in a large heavy-bottomed pot that has a lid. Turn heat to high and melt butter. Add brussels sprouts and onion. Add salt and pepper. Cook on high heat stirring every few minutes. You want the onions and brussels sprouts to get quite brown, maybe even to burn a bit. Turn heat to medium, add white wine and cook for one minute. Turn heat to low, put on the lid, and cook until brussels sprouts are tender (about 10 minutes). You don't want them to be raw at all for this recipe because you want the brussels sprouts to absorb a lot of the pesto. Place cooked brussels sprouts in a bowl and top with the pesto. Serve immediately with pesto spooned over the top. If you're serving it later mix the pesto in with the warm brussels sprouts so that they melt together. Warm it up on low heat before serving.
DASH AND BELLA