Frizzled and drizzled brussel sprouts

serve immediately

serve immediately

I am not taking entire credit for this dish. I know I got the idea from a recipe book, but for the life of me can’t remember which one.
What you need:
brussel sprouts (as much as you like–at least 15-20 individual b sprouts)
olive oil 1 TBLS
High quality balsamic vinegar (I used Gourmet Artisan)1 TBLS
2 cloves of garlic minced
What to do:
Wash brussel sprouts and remove any brown leaves and cut off the ends. Cut brussel sprouts across the bottom much like you would a cabbage when your making slaw. Heat a cast iron skilled until quite hot then reduce to medium. Add oil and then garlic. Brown garlic. Add brussel sprouts. Keep the pan quite hot. The brussel sprouts will release a lot of water helping them to soften. It will take about 10 minutes to cook. You want them still chewy, but definately not soft. About two minutes before the sprouts are done drizzle balsamic throughout and salt to taste.
This dish is so delicous I really only wanted to eat this. It’s a great side dish, but could also be served over rice or quinoa for a light, main dish.
Yours in eating.
-Maddie
(ps. you can add chopped walnuts at the end for a delicious addition -clara)
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Filed under Delicious Tidbits, Recipes

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