Ingredients
1 12 lbs Brussels sprouts, small size
6 tablespoons unsalted butter
14 teaspoon salt
18 teaspoon black pepper, freshly ground
1 dash ground nutmeg
Method
Sources
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Recipe1M+
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Round cast iron griddle — pancakes, tortillas, flatbreads
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round cast iron griddle — pancakes, tortillas, flatbreads
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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trim the base of the sprouts & discard the tough outer leaves, then rinse well. steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water. in a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning. add the sprouts & saute quickly to brown them on all sides. season with salt, pepper & nutmeg & serve immediately.