Sheryl's Brussel Sprouts. 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! These Brussels sprouts are fried and topped with a warm vinaigrette made from red wine vinegar, anchovies, capers, garlic and shallots, transforming the humble vegetable into an unforgettable dish.
Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Brussels sprouts are a good source of vitamin K. Brussels sprouts, it seems you either love them or hate them. You can have Sheryl's Brussel Sprouts using 3 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sheryl's Brussel Sprouts
- You need 2 lb of brussel sprouts.
- Prepare 1 tsp of bacon drippings.
- You need 1/4 tsp of Lawrys seasoning.
If you reside in the latter category, you probably haven't tried them fresh from the garden at their peak. These rather oddly shaped plants bear miniature cabbages (enlarged auxiliary buds) that are trimmed from the stalk. If this is your first time growing your own, you might be wondering how to trim Brussels sprout plants or do. We love Brussels sprouts every which way—roasted, sautéed, fried, shaved, and so much more.
Sheryl's Brussel Sprouts instructions
- Rinse and remove any stem from sprouts.
- In 2 quart sauce pan add 11/4 cup water, sprouts and bacon drippings Place over medium heat and bring to a boil.
- Reduce heat cover and Steam/simmer 15-20 min until desired doness.
- Remove place in serving dish sprinkle with bacon bits and 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. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Brussels sprouts are packed with vitamins and nutrients, despite their diminutive size. Brussels sprouts are so misunderstood: They've long been cast aside as a lame bitter vegetable hated by kids and adults alike.