Unique brussel sprout recipe3/30/2023 ![]() ![]() It will feel like a lot of oil and you might be tempted to use less oil but don’t. Nonstick isn’t important and I haven’t tried this recipe in cast iron though I suspect it works just fine. Grab a skillet – a pretty big one that has a lid that fits cozy. All the little outside leaves that fluff off once the end is trimmed? Save those we’ll cook those, too. Admire all the inner layers because vegetables are actually so cool. The cut side will create more space for that glorious browning and it’s always nice to see how Mother Nature made a whole ass cabbage to tiny and cute. Trim the ends of the sprouts and cut them in half. Oh wait! If you’re down with the intensity of raw Brussels sprouts, try this Shaved Brussels Sprout Salad with pineapple poppy vinaigrette! I mean the fiber alone – we’re healthy and wealthy. Dramatic, yes – but sometimes the little things are the big things and I’m still not done celebrating the Brussels Sprout glow up. ![]() This dish is a great veggie side to a chicken dinner but I also eat them on their own over buttery rice.įriends, let me know if this stovetop technique changed your life like it has mine. I’ll leave the recipe below so you can print it though it’s mostly just folding the technique into your dinner plans. Test with a fork to ensure the inside is tender.įourth: Remove the pan from the heat and toss in salt, pepper, lemon juice and parsley. After 5-7 minutes, remove the lid, shake the pan around and allow the Brussels to pan fry uncovered for another 5 minutes. The Brussels sprouts will create steam as they cook and that lid is helping them steam to tender all while the oil is heating and browning those little babies to golden. Don’t shake the pan – just let it all go. Third: Place the cold pan with oil, Brussels, and the lid over medium-high heat for 5-7 minutes. Trust me on this one, ok? Add the halved Brussels sprouts to the pan with oil, cut side down in a single layer. Second: Grab a skillet – a pretty big one with a lid that fits cozy. All the little outer leaves that fluff off once the end is trimmed? Save those we’ll cook those, too. We’re keeping it simple.įirst: Trim the stem ends of the sprouts and cut them in half. No need to roast or bake the sprouts in the oven. ![]() The cliffnotes: use a cold pan with a lid and lots of oil to steam and brown the sprouts all at once. This recipe for how to cook Brussels sprouts is all about technique.
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