Ingredients:
2 tablespoons butter
1 pound Brussels Sprouts, outer leaves removed and cut into quarters
½-3/4 pound green beans, both ends trimmed
2 cups caramelized pearl onions (recipe follows)
2 tablespoons fresh chopped tarragon
1 teaspoon fresh chopped thyme
Garnish with Marcona almonds, roughly chopped
Directions:
Bring a large pot of salted water to a boil. Cook the Brussels sprouts for two minutes or just until tender. Remove and place in ice water to stop them from cooking. Drain and set aside. Blanch the green beans in the boiling water for about 45 seconds, or just until tender. Remove and place in ice water to stop them from cooking. Drain immediately.
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Warm the butter in a very large sauté pan. Heat until its golden brown. Add the Brussels sprouts and green beans, shaking the pan every couple minutes. Add the herbs, pearl onions and season. Serve and top with the almonds.
To caramelize the pearl onions:
1 tablespoons olive oil
1 tablespoons butter
1 teaspoon sugar
2 cups pearl onions, peeled
¼ cup white wine
Directions:
Heat a sauté pan over medium heat, add the oil and butter. Add the pearl onions and cook until caramelized. Add the sugar, caramelize even further, add the white wine, shake the pan until they get syrupy and shiny. Set aside.