• I was certain that I had it down to a perfect science….roast the heck out of the Sprouts with a coating of olive oil until they are crispy and deliciously charred. That is until last Wednesday, when my good friend Keri suggested she was cooking us some dinner after our girls’ dance class. ”Teriyaki Glazed Salmon & Sauteed Brussels Sprouts” was the menu and obviously I was totally into it! Well, all I have to say is that these were no run of the mill Brussels Sprouts. Perfectly done with just the right amount of seasoning and attention. Obvious question…what’s the secret? Well, let me tell you! She actually par-boiled them in just a slight amount of water and then continued to saute the sprouts in a sizzling hot pan. The result was a tender, gorgeously seasoned sprouts that you are just going to LOVE!!!!

Ingredients

  • •1 lb. fresh Brussels sprouts washed, trimmed & discarded of any loose leaves
  • •2-3 tablespoons extra virgin olive oil
  • •4 garlic cloves
  • •1/2 teaspoon Kosher salt & ground pepper to taste
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PREP TIME 5 Min READY IN 20 Min
COOK TIME 15 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
COOKING METHOD Stove-Top

Preparation

  1. 1.) Par-boil or steam the sprouts until just tender and remove into into an ice bath OR directly into the sizzling skillet.
  2. 2.) Heat a large skillet with olive oil and add garlic cloves. After one minute add sprouts and saute until starting to brown. (3-5 minutes)
  3. 3.) Season with salt and pepper and serve. (Feel free to remove garlic cloves if you desire)

Rating

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