Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brussels sprouts. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time! These Brussels sprouts are fried and topped with a warm vinaigrette made from red wine vinegar, anchovies, capers, garlic and shallots, transforming the humble vegetable into an unforgettable dish.
Brussels Sprouts is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Brussels Sprouts is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook brussels sprouts using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Brussels Sprouts:
- Prepare 1/4 cup lemon juice or juice 1/2 lemon
- Prepare 1/4 cup ghee
- Prepare 1 pound fresh Brussels sprouts
- Make ready To taste salt
- Get 1/3 cup sugar
The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan.
Instructions to make Brussels Sprouts:
- Heat a skillet. Cut the Brussels sprouts in half. Toss with salt and ghee. Add to the skillet and sauté. Sauté 5 minutes and add sugar. Sauté till almost fork tender.
- Squeeze in the juice of half a lemon. Sauté for 7 minutes stirring only to flip the sprouts. Don't allow to go too far past fork tender, or it may become a lemony sulfuric mush.
- Turn off heat and cover. Allow to rest 8 minutes and serve. I hope you enjoy!!!
Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan. Seal tightly, and shake to coat. The characteristic nuttiness of Brussels sprouts is preserved if they are either boiled or steamed briefly until barely tender, sautéed, or roasted. Their tiny leaves and stout hearts turn sweet in dry heat with the addition of some fat or acid, and this quality is their most appealing.
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