Brussels sprouts are so healthy and so maligned. Give yourself a flavor and health boost and try them. Didn’t like them before? Try them again! Check out the blog post: Brussels Sprouts Misunderstood for nutrition information. Honestly, just give yourself a treat and give yourself Brussel sprouts.
1 lb. Brussels sprouts
2-teaspoon extra virgin olive oil
2-teaspoon sesame oil
½ cup vegetable stock
½ teaspoon black pepper
½ teaspoon pink salt
½ teaspoon fennel seeds
Optional garnish: slivered almonds or toasted pine nuts
Prepare Brussels sprouts by rinsing them in cold water. Remove any damaged or discolored leaves. Cut stems close to sprout but not entirely removing stem. Once cleaned cut each Brussels rout in half. Heat oil in pan on medium-high heat. Add sprouts cut side down. Reduce heat to medium. Cook 5 minutes until sprouts begin to brown. Turn and add stock. Add spices and cover. Cook 4-5 minutes and remove from heat. Brussels sprouts should be ‘al dente’ when done, not soft and mushy. As a garnish top with slivered almonds or toasted pine nuts..
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