Sauteed Brussels Sprout Leaves with Onions & Garlic Recipe Brussel
How To Cook Brussel Sprout Leaves - How To Cook. Season with salt and pepper. Sprouts are great for making a speedy purée, as paul foster demonstrates with his poached duck which sits on a brussels sprout purée.
Sauteed Brussels Sprout Leaves with Onions & Garlic Recipe Brussel
You don’t have to soak them first, although it might help. In a large mixing bowl, toss the sprouts with olive oil, a clove or two of minced garlic, the juice of 1 lemon and salt and pepper to taste. If large, cut an x in trimmed base to ensure even cooking. Add halved brussels sprouts to the skillet with your oil or fat of choice over a medium high heat. Preheat the oven to 400 degrees f. Allow them to sit for 10 minutes. Repeat to peel all leaves from sprouts; Roast until leaves are crisp and golden around edges, 10 to 12 minutes. How to steam brussels sprouts, step by step remove any large outer leaves. Place the leaves in the skillet and cover with the lid.
Steaming or boiling is the way to go. Dice shallots or red onions. Allow them to sit for 10 minutes. Combine all of the ingredients in a bowl, adding olive oil, salt, and pepper. Prepare the other ingredients you’ll be using. 1 pound of brussel sprouts; Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Place basket over simmering water. Steam for 6 minutes or until tender when pierced with a sharp knife. Place the brussels sprouts in a bowl, and fill with enough lukewarm water to cover them. Alternatively, go for a slightly richer side dish by sautéing your brussels sprouts.
