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Back to Brussels Sprout Leaves and Crunchy Garden Radishes All Reviews for Brussels Sprout Leaves and Crunchy Garden Radishes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 5047_111909_jfox_dishes.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 5047_111909_jfox_dishes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
5047_111909_jfox_dishes.jpg
5047_111909_jfox_dishes.jpg
Ingredients
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.
Reviews
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 5
Reviews
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 5
Add Rating & Review
5 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 5
5 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 5
5 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 5
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 5
All Reviews for Brussels Sprout Leaves and Crunchy Garden Radishes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brussels Sprout Leaves and Crunchy Garden Radishes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest