Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, brussels sprouts. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Brussels sprouts is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Brussels sprouts is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have brussels sprouts using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Brussels sprouts:
- Make ready 200 gram Brussels sprouts
- Take 2 tablespoons olive oil
- Prepare 25 grams butter
- Prepare Salt
- Make ready Black pepper
- Make ready Cumin
Brussels sprouts are in the cruciferous family – relatives of broccoli, cauliflower, collard greens, and kale. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! We love Brussels sprouts every which way—roasted, sautéed, fried, shaved, and so much more.
Steps to make Brussels sprouts:
- Heat butter and oil in a pan on medium heat
- Cut Brussels sprouts in halves. Add to the pan
- Turn to the uncooked side. Add salt pepper and cumin.
- Serve hot.
The recipes here range from hot dips to creamy gratins to crunchy salads, and many side dishes. We even endorse Brussels sprouts as a pizza topping. Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. This slurpable cream of Brussels Sprouts soup tastes nutty and creamy even without dairy.
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