Simple Brussels Sprouts With Apricots And Nutmeg

1. 1

   First, remove the sprouts from the stalk. After a quick rinse and a pat down with a paper towel, halve the sprouts.

2. 2

   Add two tablespoons of olive oil and butter to a pan on medium high heat. Add the brussels sprouts and saute for about three to four minutes or until their color starts to become a very vibrant green.

3. 3

   Next, add the dried apricotss, toss amongst the brussels sprouts, and continue to saute for another minute or until the raisins seem hydrated. (In other words, thoroughly coated with the butter and oil.)

4. 4

   At this point, add the garlic and toss amongst the raisins and sprouts for about a minute.

5. 5

   Season with the nutmeg. You can use the ground variety, of course, but using a zester with a whole nutmeg can help distribute it a little more evenly. Then, season with kosher salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.