Sunday, September 25, 2011

Side: Brussels Sprouts

Apparently they're not very popular, but we like them. They look like cute little cabbages. So if you should like them too, here's an easy way to cook them!

- Brussels sprouts, fresh or frozen
- Chicken stock 
- Chopped/sliced onion
- Cracked black pepper

Instructions: If you're using fresh brussels sprouts, cut off the stems at the bottom. Peel off any discolored or damaged leaves. Score an X into the bottom with a paring knife for more even and faster cooking. Lay the sprouts in one layer in a pan big enough to fit them. Pour chicken stock into the pan, covering the sprouts half way. Toss in chopped/sliced onion and cracked black pepper to taste. Cook covered for 8-10 minutes or until tender crispy. Drain and enjoy.

For frozen brussels sprouts, follow the same steps, but note the packaging for cooking time.  

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