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.

Advertisements