PAN-FRIED BRUSSEL

PAN-FRIED BRUSSEL

These little baddies named after the city BRUSSEL belong to the cabbage family & are amazing. You can cook them in so many ways. Not only that; you can eat them raw, in salads, fried if you are bold.

To prepare them depending on your recipe you would trim off the little stem at the end and peel off the outer leaves that are dirty & sometimes yellow or discoloured.

You can take a step further well steps further by cutting them in halves, quarters.. If you are patient enough, you can peel off each leaf and used.

That’s not all, these little baddies are packed in fibre, vitamins & are nutritious.

So I promise myself & you that I will keep challenging myself & trying out new recipes.

What produce do you think will give you HELL in the kitchen & YOU are promising yourself to try it going into this year?

 

 

INGREDIENTS:

Brussel Sprouts (trimmed & halved)

Salt & Pepper

1 tsp of Balsamic vinegar

 

 

METHOD:

Heat a pan over medium heat. Add oil and wait until it is hot & shiny. Add Brussels sprouts cut side down.  Allow them to cook for 5-8 minutes.

Add salt & Pepper & stir or flip the sprouts using a spatula. Continue cooking the sprouts for another 6 minutes making sure they are not burning.

Remove from heat, and then stir in the balsamic vinegar

ENJOY.