I just whipped up some kind of amazing brussels sprouts while talking to Kurt about turning this blog into a real website where we could do cool things, which he has PROMISED he's going to do so I'm challenging him to do it before April 1. Go!
Ingredients
1 T oil--I used sesame oil because I just really wanted the flavor of it and figured it wouldn't really matter because I wasn't frying them or anything, but you could use vegetable, olive or any oil really
1 cup chopped brussels sprouts (I'll admit sometimes when I'm lazy I buy a bag of them already chopped from Trader Joe's - embarrassing, I know, especially while being on the phone with Kurt who's talking about how he needs to take the final step from buying canned tomatoes to canning his own, but it makes them so easy and quick to make)
handful of chopped pecans
Directions
Heat 1 tablespoon oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes. Add the brussels sprouts, ¼ - ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
Weird that the ingredients and my rambling explanations are longer than the directions for this recipe.
Ingredients
1 T oil--I used sesame oil because I just really wanted the flavor of it and figured it wouldn't really matter because I wasn't frying them or anything, but you could use vegetable, olive or any oil really
1 cup chopped brussels sprouts (I'll admit sometimes when I'm lazy I buy a bag of them already chopped from Trader Joe's - embarrassing, I know, especially while being on the phone with Kurt who's talking about how he needs to take the final step from buying canned tomatoes to canning his own, but it makes them so easy and quick to make)
handful of chopped pecans
Directions
Heat 1 tablespoon oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes. Add the brussels sprouts, ¼ - ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
Weird that the ingredients and my rambling explanations are longer than the directions for this recipe.
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