Pan Roasted Brussel Sprouts Atk at Lucille Herring blog

Pan Roasted Brussel Sprouts Atk. 1 pound small (1 to 1 1/2 inches in diameter) brussels sprouts, trimmed and halved. Arrange sprouts in a single layer, cut sides down, in a nonstick skillet. Drizzle lots of olive oil (5 tablespoons per pound of sprouts) evenly over sprouts. Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. 1 fresno chile, stemmed, seeded, and minced. I have been traveling a lot lately, and eating out more than i normally would. Transfer sprouts to large plate, sprinkle with pecorino, and serve. Season with salt and pepper to taste. 2 tablespoons chopped fresh mint. 10 minutes prep, 10 minutes cooking. While sprouts cook, combine lemon juice and ¼ teaspoon salt in small bowl. Trim and halve your brussels sprouts. Simple enough for midweek, impressive enough for holiday feasting, roasted is without a doubt the best way to eat brussels sprouts!

Pan Roasted Brussel Sprouts FeelGoodFoodie
from feelgoodfoodie.net

1 fresno chile, stemmed, seeded, and minced. Arrange sprouts in a single layer, cut sides down, in a nonstick skillet. Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. 1 pound small (1 to 1 1/2 inches in diameter) brussels sprouts, trimmed and halved. I have been traveling a lot lately, and eating out more than i normally would. Transfer sprouts to large plate, sprinkle with pecorino, and serve. Simple enough for midweek, impressive enough for holiday feasting, roasted is without a doubt the best way to eat brussels sprouts! Season with salt and pepper to taste. 2 tablespoons chopped fresh mint. 10 minutes prep, 10 minutes cooking.

Pan Roasted Brussel Sprouts FeelGoodFoodie

Pan Roasted Brussel Sprouts Atk 1 fresno chile, stemmed, seeded, and minced. Drizzle lots of olive oil (5 tablespoons per pound of sprouts) evenly over sprouts. I have been traveling a lot lately, and eating out more than i normally would. Season with salt and pepper to taste. Simple enough for midweek, impressive enough for holiday feasting, roasted is without a doubt the best way to eat brussels sprouts! Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. 2 tablespoons chopped fresh mint. 1 pound small (1 to 1 1/2 inches in diameter) brussels sprouts, trimmed and halved. Arrange sprouts in a single layer, cut sides down, in a nonstick skillet. Transfer sprouts to large plate, sprinkle with pecorino, and serve. Trim and halve your brussels sprouts. 10 minutes prep, 10 minutes cooking. 1 fresno chile, stemmed, seeded, and minced. While sprouts cook, combine lemon juice and ¼ teaspoon salt in small bowl.

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