Even though it was ninety degrees recently in the Bay Area, the calendar says fall is upon us and the holiday season is right around the corner. While thinking of a vegetable-centric holiday table this year, I purchased a large bag of Brussels sprouts from my local market and tried out two of my favorite preparations.
One version is pan-roasted, with delicious, almost burnt bits; the other a lemony, thinly sliced version. Each one takes a matter of minutes to cook once in the pan, and each will, I think, change the mind of any Brussels naysayer.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Pan Roasted Brussels sprouts:
Hashed Brussels sprouts:
Pan Roasted Brussels sprouts:
Hashed Brussels sprouts:
Pan Roasted Brussels sprouts:
Hashed Brussels sprouts: