Bourbon Sprouts

• One pound brussels sprouts
• Three cloves garlic
• Two tablespoons olive oil
• One-third to one-half cup bourbon
• Kosher salt and ground black pepper to taste

1. 1. Wash brussels sprouts and remove tough outer leaves; trim off nubby bottom of sprout.
2. 2. Cut sprouts in half lenthwise. Large sprouts can be quartered, and babies can be left whole. Set aside.
3. 3. Mince garlic
4. 4. Heat olive oil on medium in large wok or saute pan. Saute garlic for 2-3 minutes (until brown around edges)
5. 5. Drop in brussels sprouts and saute 5-7 minutes until sprouts are shiny and becoming tender.
6. 6. Add bourbon. Continue to saute constantly for another 3-5 minutes. Once sprouts are carmelized, add kosher salt and ground black pepper to taste. Drizzle on an extra tablespoon of olive oil if desired.
7. 7. Serve immediately. Superb with whitefish, or as an accompaniment to a vegetarian potato or rice dish.

brussels sprouts, three, olive oil, bourbon, kosher salt

Taken from www.epicurious.com/recipes/member/views/bourbon-sprouts-1202579 (may not work)