Brussels Sprouts with Whiskey Cream Sauce

Brussels Sprouts
Serves 4

1 lb. brussels sprouts
1/2 red onion, sliced or diced
1 tbsp. butter
1 tbsp. olive oil
1/8 - 1/4 c. whiskey
1/8 c. half & half
salt and pepper

Rinse sprouts in cold water to remove any dirt. Chop off the bottom stem and remove any ugly leaves. Slice each sprout in half.

In a large skillet, heat butter and olive oil over medium heat. Add sprouts; saute for 2-3 minutes. Add onion and continue to saute until the onion softens and the sprouts begin to caramelize/brown a bit. Season with salt and pepper.

Remove skillet from heat and add a splash or two of whiskey, no more than 1/4 c. total. Return to heat and allow the alcohol to cook off for 2 minutes.

Add half&half and allow it to cook for a 1-2 minutes so it can reduce slightly. Serve away!
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