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Here’s my recipe for the best-tasting brussel sprouts you will ever eat. Cobby, you will definitely be converted!
Score the brussel sprouts and saute them in a very hot pan with sunflower oil (very important not to use olive oil as it won’t get hot enough) and a pinch of salt.
In a separate pan, fry some bacon until crispy.
Throw the sprouts into the garbage.
Eat the bacon.
Ingredients:
1 pound Brussels Sprouts, cut in half
1 tablespoon Olive Oil
4 cloves garlic (mashed, crushed – whatever they call it when you pound it in the mortar)
Lemon Juice from 1/2 Lemon
1 Teaspoon red pepper flakes
2 teaspoons salt
2 Tablespoons Balsamic Vinegar
2 Tablespoons Brown Sugar
– Steam (halved) Brussels Sprouts until tender (when I made at sis-in-laws I boiled them, cause she didn’t have a steamer)
– In a pan add oil, when hot add sprouts.
– Add garlic, lemon juice, pepper, salt
– cook (stirring) till golden, just a few minutes
– Add Balsamic Vinegar and Brown Sugar.
– Cook (stirring) till brown, just a few minutes.
Viola, simple and delish!
Truthfully, I add more garlic than the recipe calls for and I cheat; I have garlic paste in my fridge and I use that.
>>ET…cut the brussels sprouts, and roast them in the oven with sea saly, olive oil and pancetta. Roast them until they brown
Hmmm, i made brussels sprouts this past weekend; coated them in olive oil and some S&P, in a ceramic dish. Added chicken stock to the bottom of the dish and sealed the top off with aluminium foil. Popped it into the oven for 40 minutes at 350 degrees.
Here’s my recipe for the best-tasting brussel sprouts you will ever eat. Cobby, you will definitely be converted!
Score the brussel sprouts and saute them in a very hot pan with sunflower oil (very important not to use olive oil as it won’t get hot enough) and a pinch of salt.
In a separate pan, fry some bacon until crispy.
Throw the sprouts into the garbage.
Eat the bacon.
Bon apetit!
“cut the brussels sprouts, and roast them in the oven with sea saly, olive oil and pancetta”
Sorry, no pork products in this house…..ever!
“Must be referring to her “gall” stones, of which she has many.”
Yep, and watch out, I might throw some of those stones. The gall!
“I dunno, maybe some of them are praying for death by that point.”
Yeah, true.
I say, I hear someone was looking for me earlier? What’s up?
“The patients there must freak the f–k out when they see that cat coming their way. ”
That’s what I thought too ENY! The article says he ‘comforts’ them.
I dunno, maybe some of them are praying for death by that point.
Brussel Sprouts
Ingredients:
1 pound Brussels Sprouts, cut in half
1 tablespoon Olive Oil
4 cloves garlic (mashed, crushed – whatever they call it when you pound it in the mortar)
Lemon Juice from 1/2 Lemon
1 Teaspoon red pepper flakes
2 teaspoons salt
2 Tablespoons Balsamic Vinegar
2 Tablespoons Brown Sugar
– Steam (halved) Brussels Sprouts until tender (when I made at sis-in-laws I boiled them, cause she didn’t have a steamer)
– In a pan add oil, when hot add sprouts.
– Add garlic, lemon juice, pepper, salt
– cook (stirring) till golden, just a few minutes
– Add Balsamic Vinegar and Brown Sugar.
– Cook (stirring) till brown, just a few minutes.
Viola, simple and delish!
Truthfully, I add more garlic than the recipe calls for and I cheat; I have garlic paste in my fridge and I use that.
“Ahhh? How’s that? Did I nail it??”
Like I have at this moment? Are you trying to make me throw up??!! LOL!
>>ET…cut the brussels sprouts, and roast them in the oven with sea saly, olive oil and pancetta. Roast them until they brown
Hmmm, i made brussels sprouts this past weekend; coated them in olive oil and some S&P, in a ceramic dish. Added chicken stock to the bottom of the dish and sealed the top off with aluminium foil. Popped it into the oven for 40 minutes at 350 degrees.