Brown Butter Brussels Sprouts
– Boil sprouts for around 10 minutes
– Melt butter in a cast-iron pan
– Add mustard seeds, sesame seeds, almonds, sliced garlic, and turbinado sugar and cook until mustard seeds are popping and seeds/almonds are brown
– Saute sprouts until brown
– Season with salt and pepper
– Eat over rice, with an egg over easy, sesame oil, and soy sauce.
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