These Brussels sprouts are only a ditty of a recipe, actually. I threw them collectively as a part of a fast lunch. And truthfully, the Brussels sprouts I had available we’re a bit brutish – bigger than I like, cosmetically tough, and previous their prime. However after giving them a superb scrub, and preening all of the raggy outer leaves, they got here round fairly properly. I browned them in a pan, the garlic-oregano “pesto” oil I at all times appear to have round (as a result of I can’t get sufficient of it) made for a pleasant drizzle, and a handful of toasted almond slices was simply the suitable nutty, crunchy of completion.
A pair ideas
Give your Brussels sprouts a superb soak and wash. Trim the ends in the event that they’re tough or in any respect discolored. After which choose off any unhappy outerleaves. You have to be left with tight, shiny, little Brussels orbs.
Quite a lot of taste right here comes from letting the Brussels sprouts get tremendous brown, like those pictured down beneath. You’ll get the cling of it after one or two rounds of those and be capable to modify the warmth and timing accordingly. Everybody’s stovetop has a barely completely different persona to get to know.
Take pleasure in instantly. I like these scorching off the skillet!
Extra Brussels Sprouts recipes
- Golden Crusted Brussels Sprouts
- Caramelized Brussels Sprouts and Apples with Tofu
- Brussels Sprout Salad
- all Brussels Sprout recipes
Proceed studying Sautéed Brussels Sprouts with Garlic-Oregano Oil on 101 Cookbooks
