Sherry's "You'll never hate 'em again" Brussel Sprouts
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- fresh brussel sprouts
- serrrano chili
- 3 Tbsp
- salt, pepper to taste
- juice of 1/2 lemon, or 2 tbsp brown sugar, or candied nuts such as honey roasted peanuts, pecans, walnuts.
1Shave off ends of sprouts and remove outer couple of leaves. Then with a chef's knife, shred like you would cabbage. Cover and place in fridge until you are ready to cook.
2Melt butter in a saute pan and add the brussel sprouts with a finely chopped serrano chili. Saute gently without too much browning until sprouts are limp and still "to the tooth" but done. Salt to taste and add pepper.
3add garnish and stir gently.