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In response to "(and I've never really made brussell sprouts before, so I have to look up how to prepare them :) ) -- nm" by Beryllium

My favorite: saute in evo, hot pan, Toss in a handfull of chopped onion and about a 1/4 cup crumbled bacon or good bacon bits. Turn the heat down to

low when the onions get translucent. Keep stirring, because things can burn fast. When the spouts soften, sprinkle in about 3 big dashes of balsamic vinegar. Deglaze the pan and keep cooking until the vinegar is reduced. All done.

My mother in law fixes these with steak or salmon, they're strong enough to balance your palate. I stole her recipe and people just love them prepared this way--even sprout haters.


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