We like this preparation for brussel sprouts.
- trim ends and outer leaves
- boil until feel starts to be tender
- drain and blot dry
- cut each brussel sprout in half
- saute cut side down in hot fat, keeping the pan uncrowded, until the cut surface begins to carmelize/brown
- transfer to a warm oven if multiple batches are required for sauteing
This makes a nice side for something like chicken pot pie!
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