Barbecued or Roasted Brussel Sprouts
INGREDIENTS:
DIRECTIONS:
1. Clean the brussel sprouts by trimming outer leaves and cutting them in half or quarters (if they are really large).
2. Slice onion in half and then cut in very thin slices.
3. Heat iron skillet (or normal saucepan) with a tablespoon of olive oil.
4. Once the skillet is quite hot, toss brussel sprouts in and cook at a decently high heat so they are browning and continue to stir them around so they are browning all over. Add onions in as well.
5. If needed, and brussel sprouts are still firm after browning them for a good 15 minutes or so, add a bit of water or chicken broth to help soften them up. Then continue to cook until there is no more liquid. Keep at a high heat.
6. Add 1 - 2 tablespoons of the L'arte Lemon White Balsamic to sprouts, tossing them so that they all are covered and allow them to soak up the balsamic and caramelize. Once the the brussel sprouts have absorbed all the balsamic and are starting to brown again, they are ready.
Enjoy!
- 1/2 pound or more of Brussel Sprouts (halved or quartered, depending on how big they are)
- 1 red onion thinly sliced
- L’Arte dell’Olivo Extra Virgin Olive Oil
- Salt and Pepper to taste
- L'arte Lemon White Balsamic
DIRECTIONS:
1. Clean the brussel sprouts by trimming outer leaves and cutting them in half or quarters (if they are really large).
2. Slice onion in half and then cut in very thin slices.
3. Heat iron skillet (or normal saucepan) with a tablespoon of olive oil.
4. Once the skillet is quite hot, toss brussel sprouts in and cook at a decently high heat so they are browning and continue to stir them around so they are browning all over. Add onions in as well.
5. If needed, and brussel sprouts are still firm after browning them for a good 15 minutes or so, add a bit of water or chicken broth to help soften them up. Then continue to cook until there is no more liquid. Keep at a high heat.
6. Add 1 - 2 tablespoons of the L'arte Lemon White Balsamic to sprouts, tossing them so that they all are covered and allow them to soak up the balsamic and caramelize. Once the the brussel sprouts have absorbed all the balsamic and are starting to brown again, they are ready.
Enjoy!
Keith & Tania von Barkenhagen, [email protected], [email protected], Tel. U.S.: +1 949.480.9348, Tel. Italy: +39 366.264.5163, Find us on Facebook!