Tuesday, March 3, 2009

Brussel Sprouts

Who knew they were such a tasty treat?! I really do prefer these to cookies. Most of the time.

Rinse, remove outer leaves, and trim off stem.

Cut in half.

Drizzle with olive oil and sea salt. Add smashed garlic if you'd like.

Saute face down, til lightly browned, then flip over for a few seconds til bright gree.

Try not to eat them all out of the pan.

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