How To Take Brussels Sprouts From Stalk To Plate #Easy #Recipe #Fall
Brussels sprouts are awesome.
They have actually always been awesome in my book though I know plenty of people that have a lack of fondness for them. So sad.
This video is how I usually prepare my Brussels sprouts. I think that they are delicious steamed and broiled- and I even find myself eating the leftovers cold with my special salt. (I gotta tell y’all about the salt!)
Anyway, I mentioned in the video that you can buy Brussels sprouts still on the stalk at a Trader Joe’s. I believe this (the stalk) is a pretty crucial element of the recipe for numerous facts (and personal preferences) that include… freshness, unprocessedness and, of course, coolness.
Come on… that stalk looks cool. Kids would be curious as to what it tastes like, no?
And you can’t leave out the garlic. Don’t blame me if your little cabbages are not a hit because you left out the fresh garlic. I don’t want to hear it then.
RECIPE: Throw everything in a pot on the stove and cover with a lid. Stir frequently to prevent burning and let the Brussels sprouts steam to desired softness. Transfer everything to a cookie sheet covered in un-bleached parchment paper. Broil and watch it like a hawk. You are going for chef-inspired crunch, not burnt.
- stalk of Brussels sprouts (cut in halves)
- onion (half to whole)
- garlic (3-4 cloves)
- coconut oil or butter
- pepper and special pink salt
Let me know how it turns out!
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