Saturday, January 3, 2015


  •     1lb fresh Brussels sprouts
  •     3T  canola oil
  •     3/4 t kosher salt
  •     1T honey
  •     1T hot water
  •     1T minced garlic (about 2 cloves)
  •     1T soy sauce
  •     1/4 t crushed red pepper, optional
Heat a 12-in cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half or quarters. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts.

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