Friday, February 28, 2014

Brussels Sprouts Tips

Brussels sprouts are notorious for wrinkling many noses as people say, "oh I don't like them". I was in that camp for quite awhile, until I learned how to cook them properly. . . with bacon. I mean really, anything cooked with bacon is good right? Since then I have graduated to other forms of preparations that don't include bacon. I found this little trick to help when sautéing and it works like a charm. 

Rinse brussels sprouts and remove any unwanted leaves. 

Cut each in half. Using the tip of your knife cut into the stem of each sprout. This will allow an even heating and cooking of your little veggie nuggets. 

Heat oil of choice in pan (I used coconut oil). Start process with cut side facing down, cooking on medium-high heat. Add salt and pepper to taste. I also added lemon pepper and a bit of lemon juice as I sauteed. After a few minutes flip each to their back side (as pictured) and continue to cook for 3-5 min more. Your sprouts will be done when they have softened a bit and are slightly browned. Remove from heat and enjoy!

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