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Spiced Brussel Sprouts



Rinse sprouts and trem stems.
Remove loose outer leaves.
Cut a small "x" in bottom of each.
Bring large pot of water to a boil.
Add sprouts and boil gently, uncovered, just until a fork can be inserted in base without a lot of resistance.
Immediately drain and rinse with very cold water to stop cooking.
When chilled, drain well.
If making ahead, store in fridge in a sealed plastic bag for up to 2 days.
When ready to serve, peel onions, slice in half, then thinly slice.
Melt butter in large deep fry pan.
Add onions, seasonings and salt.
Stir often over medium heat, from 5 - 8 mins.
, to sweeten onions.
Add sprouts, Cover and stir often until hot which takes about 8 minutes.