Good Afternoon| Again looking for ideas recipes sauteed brussels sprouts unique? The way to prepare it is not difficult and not too easy. If wrongly processes it, the result will be tasteless and in fact tends to be unpleasant. Whereas sauteed brussels sprouts the delicious should had aroma and taste that be able to provoke our appetites.

I'm going to encourage you to add a splash of acid and maybe a handful of nuts or cheese if you feel so motivated, but if you like, you can just throw the halved Brussels sprouts in the pan and call it a day. Once the meat is cooked, remove. Heat oil (or bacon grease if you prefer) in a skillet. I love to cook them in a cast iron skillet.

Sauteed Brussels Sprouts is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Sauteed Brussels Sprouts is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have sauteed brussels sprouts using 4 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Sauteed Brussels Sprouts:

1. Get 1 pack brussels sprouts
2. Take 1 pcs tomato
3. Prepare 1 head garlic
4. Take Half tsp oyster sauce

Cook: Heat a large skillet or pan over medium high heat. Add a tablespoon of olive oil then add the halved brussels sprouts. Allow to sauté, tossing regularly, allowing the sprouts to caramelize. Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).

Steps to make Sauteed Brussels Sprouts:

1. Step 1 Boil water add salt and Brussels. Boil for 4 mins. Remove and submerge in ice water
2. Step 2 Saute garlic until golden brown then add tomato. Add oyster sauce and Brussels. Mix well and cook for a minute then remove
3. Ready to serve and ENJOY!

Allow to sauté, tossing regularly, allowing the sprouts to caramelize. Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite). Add shallot and reduce heat to medium. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work. salt and pepper, for seasoning them, and lemon juice, to brighten them up at the end.

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