Brussel Sprouts Sauteed

Slice the cooled brussels sprouts in half lengthways. Flip and saute for 5-7 minutes more until brussel sprouts are.

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Continue to cook and stir.

Brussel sprouts sauteed. Add sauce and Brussels sprouts to skillet and stir to combine. Add spices and stir. Boil or pressure cook Brussels sprouts.

Heat the oil in a large heavy bottom skillet a cast iron pan is a good choice then add your Brussels sprouts. Wash sprouts cut off dry ends and half them. Get 4 cups of water to a boil in a large pot then add sprouts and boil on low for about 5-10 minutes or.

In a small bowl whisk together brown sugar mustard chili garlic sauce and pepper. Cook undisturbed until caramelized. Heat the large frying pan with the pancetta fat and add the brussels sprouts.

Ingredients 14 cup extra-virgin olive oil 2 pints brussels sprouts 2 pounds total trimmed and halved lengthwise Coarse salt and ground pepper 2 tablespoons fresh lemon juice. Sauté sprouts for 6-8 minutes stirring. Combine the chorizo and onion into the cooked brussel sprouts.

Add Brussels sprouts and onions. In large sauté pan heat oil over medium high heat. Stir to coat in oil and then allow to brown stirring only occasionally to prevent burning.

Place the brussel sprouts face down into the pan and leave untouched for 5-7 minutes until the side face down starts to brown. If possible start frying them with the flat edge facing down. Add the butter to the frying pan sauté the steamed brussel sprouts for 5 minutes until they start to slightly brown and caramelize.

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