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Discover the sensitive taste and the amazing versatility of quick and easy Cooked Brussels sprouts.
I don’t remember how I ate Brussels sprouts as a child. Only many years in adulthood do I remember that I have developed a taste for them. If I had known at the time what I know now, these delicate little cabbage balls would have been a staple on my dining table years ago, especially if you consider how easy it is to make cooked Brussels sprouts.
When it comes to versatility, these small round quality of the kindness is over the charts. You can eat them raw, chopped in shaved or salads. As in this recipe, you can cook or steam them for a quick, genuine taste. You can fry them in a pan with a little olive oil. You can add them to sheet metal meals. Fried, fried, grilled, baked, fried, fried, make a perfect addition to almost every meal, no matter how you cook them.
If this is not enough, the many spices and sauces that you can use with sprouts cannot be mentioned that fresh garlic, ginger, herbs, bacon and more – can surpass them. They taste as good with fish as beef, pork, chicken and turkey. Place it for the Sunday dinner on a plate around a roast or combine it with a protein on a vegetable basis for meatless Monday. There are not many side dishes that you can put on the table in 5 minutes, but this is one.
Are cooked Brussels sprouts healthy?
Cooked Brussels sprouts are a healthy side dish that you can enjoy with every meal. This recipe requires 1 tablespoon of salt, but it is added to the water and has no major influence on the cooked and drained rungs. It is of course gluten-free and if you use olive oil instead of butter, it is also milk-free and vegan. Brussels sprouts have high fiber and antioxidants and moderately low carbohydrates, which makes it an excellent addition to almost any balanced diet.
Put them on for even more delicacy
These cooked Brussels sprouts are about as pretty as a vegetable side. As soon as they are cut into two halves, they have light green outer outer ones with pale interiors that look like small trees. The delicate glaze made of butter or olive oil, which is sprinkled with freshly ground pepper, makes it a sight. However, you can disguise them in many ways to give even more statement on your dining table.
The visually appealing scattering options include Spanish smoked peppers, crispy pieces of bacon, freshly grated parmesan cheese, nutrition yeast and a balsamic vinegar or maple glaze. Each of them will give a breathtaking visual contrast, while the taste profile is increased.
FAQs & tips
Cool the rose fabrics to room temperature before being cooled in an airtight container for up to 3 days. You can freeze them for up to 3 months, although the texture can become a little mushy. Put them in the fridge overnight before heating them up. The best way to heat this vegetable is steaming, roasting or microwaves.
Yes! The use of frozen sprouts eliminates the preparation steps of washing, peeling the outer brown leaves and cutting the stems. In addition, frozen vegetables are often high in nutrients, as it is frozen at the peak of ripening and lightning to block vitamins and minerals. Follow the boiling instructions of your package to cook the sprouts.
It is common to have a mixture of large and small Brussels sprouts in a package. If this happens, cut the larger ones into quarters to achieve more uniform sizes. If some are very small, keep them entirely.
Operate suggestions
Serve cooked Brussels sprouts with this delicious recipe for potted roast, pork-sosso-to-to-to-doco, air roast, rice-a-control chicken casserole or poached fish. It is versatile enough to fit all your favorite meals. If this recipe has brought you to a Brussels sprouts fan, try roasted Brussels sprouts with mushrooms, garlic rose coils and this delightful, warm Brussels sprouts salad.
Preparation: 10 Minute
Cook: 5 Minute
In total: 15 Minute
Ingredients
- 1 1/2 pound Brussels sprouts shortened and halved
- 5 Cup Water
- 1 tablespoon Kosher salt
- 2 1/2 tablespoon Butter or olive oil
- Freshly ground black pepper taste good
Instructions
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Wash the Brussels sprouts. Cut the stem ends and remove all loose or brown outer leaves. Cut the sprouts for cooking in half.
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Combine 5 cups of water with 1 tablespoon of kosher salt in a large saucepan and bring them to cook. Carefully add the halved Brussels sprouts and cook them for 4 to 5 minutes until they are tender and light green. Not to be over cooked.
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Drain the sprouts immediately. Transfer them to a serving bowl and throw 2 1/2 tablespoons of butter or olive oil. Season to taste with freshly ground black pepper. Serve hot.
Nutritional information:
Calories: 150Kcal (8%) Carbohydrates: 15G (5%) Protein: 6G (12%) Fat: 9G (14%) Saturated fat: 1G (6%) Polyunes unsaturated fat: 1G Monoons unsaturated fat: 6G Sodium: 1802mg (78%) Potassium: 662mg (19%) Fiber: 6G (25%) Sugar: 4G (4%) Vitamin A: 1283IU (26%) Vitamin C: 145mg (176%) Calcium: 81mg (8%) Iron: 2mg (11%)
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