Carmelized Brussels Sprouts, Hot Dogs and Sage Pasta

This is our children's favorite meal, one we tend to fall back on when they don't eat much else.  The carmelized brussels sprouts are a hit with my whole extended family.  And some have detested brussels sprouts in the past.  This is truly the best way to enjoy them.

Brussels Sprouts
image from bostonist.com

Carmelized Brussels Sprouts

1 pound brussels sprouts
2-3 tablespoons olive oil

A few heavy pinches of sea salt 

Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings.  We cook until nicely browned.  

Hot Dogs

We use nitrate/nitrite free hot dogs.   Usually turkey or angus or the healthiest we can find. 

Brown Butter Sage Pasta

3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter.  Add pasta to saucepan and sauté. Serve with fried sage leaves.