Some vegetables are underrated, and we’ve come up with a way to give those beauties a 5-star boost! Buttery Spring Veggies will hit all of the marks during their debut at your next gathering. The always versatile, sometimes intimidating Brussels sprouts, coupled with the robust crunchy tenderness of the radishes, will quickly put your mind at ease and push this uncommon side up to the front of the class (or menu). Turn over a new leaf and add these Buttery Spring Veggies to your more-to-love veggie list. We are rooting for you to dig up what we’ve known for a while now, which is that these underrated renegades are a blue-ribbon, buttery brilliant bite of success!
Ingredients
- 1 1/2 pounds Brussels sprouts, halved or quartered (if large)
- 1 pound radishes, trimmed, halved or quartered (if large)
- 4 tablespoons unsalted butter, divided
- 1 shallot, finely chopped
- salt, to taste
- black pepper, to taste
- 1 tablespoon water
- 2 teaspoons fresh tarragon, chopped
- 2 teaspoons fresh parsley, chopped
Directions
Step 1 –Fill two large bowls halfway full with ice and water.
Step 2 –In a large pot of salted, boiling water, boil the sprouts until they are bright green and just tender, about 7 minutes.
Step 3 –Use a slotted spoon to transfer the sprouts to one of the prepared ice water bowls to blanch.
Step 4 –Transfer the cooled sprouts to a paper-towel-lined plate and use additional paper towels to pat them to dry.
Step 5 –In the same large pot, bring fresh salted water to a boil, add the radishes, and cook until they are just tender, about 5-7 minutes.
Step 6 –Use a slotted spoon to transfer the cooked radishes to the second prepared ice water bowl to blanch.
Step 7 –Transfer the cooled radishes to a paper-towel-lined plate and pat them dry with additional paper towels.
Step 8 –In a large skillet over medium heat, add 1 tablespoon of the butter and melt.
Step 9 –Add the shallot to the melted butter and cook until it has softened, about 3-4 minutes.
Step 10 –Add the sprouts, the radishes, the salt, and the black pepper to the shallots and cook, stirring constantly, until they are heated through, about 3-5 minutes.
Step 11 –Add the water and then the remaining butter, 1 tablespoon at a time, to the vegetable mixture and gently stir until the butter has melted.
Step 12 –Add the tarragon and the parsley to the vegetables and mix well.
Step 13 –Serve.