8-10oz Fresh Brussel Sprouts (about 15-I use a whole bag), cut in half
2 Tablespoons olive oil
2 Cloves Garlic, pressed or minced (or a healthy spoonfull jarred garlic)
1 Tablespoon balsamic vinegar (I tend to pour heavy on this)
1 Cup chicken stock
1/2 teaspoon salt
Heat oli in medium saute pan on low. (I like to use a wok)
Add minced garlic and cook for 2 minutes. Garlic should be fragrant.
Add balsamic vinegar to garlic and mix well.
Cook for about a minute and add brussel sprouts making sure to coat all the pieces.
Pour stock over sprouts.
Sprinkle with salt and cover, allow to cook for 5 minutes.
Stir once they are slightly golden on one side.
Remove from heat, they should remain covered until ready to serve
The longer they are allowed to rest, the better they taste.
Recipe from The Fresh 20
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