I love brussel sprouts, even when they’re overcooked.  But I really love brussel sprouts when I can buy them fresh on the stalk and cook them “my way”.

View at Picasa 05-Sep-2009 15:00, 3.2, 5.9mm, 0.1 sec, ISO 800

First, I pop the little cabbages off the stalk.  I slice them in half, and rinse them under cold water.  Once they’re dry, I sautee them in a pan with olive oil and some garlic on high heat, which means that you have to keep tossing them in the pan so they don’t stick.   After the outsides are carmelized, I pour in 1/2 cup of homemade chicken stock, cover the pan, and turn off the heat.

View at Picasa 07-Sep-2009 18:15, 3.2, 5.9mm, 0.05 sec, ISO 500

Make sure you make alot, because they get scarfed down pretty quickly.

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3. Thrifty Thursday – Oven Roasted Chicken and Vegetable Recipe

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This entry was posted on Wednesday, September 9th, 2009 at 6:14 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.