Brussels Spouts

Category

Serves 8

Ingredients

 2 lbs Brussels sprouts – off the stem
 salt & pepper to taste
 Pineapple (optional)
Directions
1

Wash 2 lbs of Brussels sprouts.

2

Trim ends and discard outside leaves and blemished leaves. Cut Brussels sprouts in half and set aside. (do not toss the extra leaves that fall off)

3

In a large non-stick skillet place a thin coating of Garlic Olive Oil (approx 2 tablespoons) into the pan that is hot and has been set on medium.

4

Turn the heat down to medium low and place as many of the Brussels sprouts, cut side down, that will fill the bottom of the pan in a single layer.

5

Place the lid on the pan. Cook on medium to medium low until Brussels spouts are golden on the cut side and about 3/4 of the way tender.

6

Toss the Brussels sprouts in the pan with 1 tablespoon Lemon Olive Oil, salt and pepper to taste.

7

Spread out into a single layer again, flipping to the leafy side of the sprouts and replace the lid.

8

Continue to saute another 2 minutes or until the Brussels sprouts are tender.

9

Add 1 tablespoon of Pineapple Balsamic to the pan and toss.

10

Remove from heat and place sprouts into a bowl.

11

Repeat the process until all the Brussels sprouts are cooked. The amount of olive oil indicated in the recipe is based on completing the pan fry three times.

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Ingredients

 2 lbs Brussels sprouts – off the stem
 salt & pepper to taste
 Pineapple (optional)

Directions

1

Wash 2 lbs of Brussels sprouts.

2

Trim ends and discard outside leaves and blemished leaves. Cut Brussels sprouts in half and set aside. (do not toss the extra leaves that fall off)

3

In a large non-stick skillet place a thin coating of Garlic Olive Oil (approx 2 tablespoons) into the pan that is hot and has been set on medium.

4

Turn the heat down to medium low and place as many of the Brussels sprouts, cut side down, that will fill the bottom of the pan in a single layer.

5

Place the lid on the pan. Cook on medium to medium low until Brussels spouts are golden on the cut side and about 3/4 of the way tender.

6

Toss the Brussels sprouts in the pan with 1 tablespoon Lemon Olive Oil, salt and pepper to taste.

7

Spread out into a single layer again, flipping to the leafy side of the sprouts and replace the lid.

8

Continue to saute another 2 minutes or until the Brussels sprouts are tender.

9

Add 1 tablespoon of Pineapple Balsamic to the pan and toss.

10

Remove from heat and place sprouts into a bowl.

11

Repeat the process until all the Brussels sprouts are cooked. The amount of olive oil indicated in the recipe is based on completing the pan fry three times.

Brussels Spouts

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