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Sip & Savor

November 20th, 2012

Twist and Sprout

Pass the brussels please.


Central Bistro & Bar
1691 Central Street

Your heaping piles of potatoes, turkey and gravy wouldn’t be complete without some yummy greens. Chef Lance Barto of Central Bistro & Bar has the perfect side dish to thin out your Thanksgiving spread.

Roasted Brussels Sprouts with Lemon, Parmesan, and Herbs
Serves four

3 cps brussels sprouts (stems and outer leaves removed)
2 oz block of parmesan
1 tbsp lemon juice
1 tbsp minced tarragon
1 tbsp minced chervil
1 tbsp minced chives
1 tbsp minced parsley
3 tbsp butter
1 tbsp canola oil
salt and pepper (to taste)

Begin by cutting the brussels sprouts into quarters, blanch them in salted boiling water for three minutes. Shock the sprouts in ice water, and drain. Preheat a large skillet with the canola oil and place over medium-high heat. Add in the brussels sprouts, season with salt and pepper and sauté until the outsides begin to brown. Add in the butter and toss the sprouts to coat well. Finish the sauté with the lemon juice and herbs. Serve in a bowl, grate the parmesan over the sprouts using either a microplane or fine cheese grater. Enjoy!

Celebrate the season with a pre-feast at Central Bistro & Bar on Wednesday, November 21st, from 5 - 9 pm. Enjoy an indulgent four-course meal AND help support those in need - 75% of proceeds go to the Red Cross for victims of Sandy. Cost is $45 per person. Call 303.477.4582 to RSVP.

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