Brussels sprouts – fresh ones, quartered, 2 cups.
Virgin Coconut oil — 1 tablespoon.
Ginger — fresh, finely grated, about 1 teaspoon.
Garlic — about 4 to 5 fresh cloves, minced.
Amber agave nectar — 1 tablespoon.
Salt and Pepper to taste.
Procedure:
Heat pan (preferably a wok) on medium heat. Pour oil and sauté the quartered Brussel sprouts until lightly browned. Add ginger and garlic and sauté some more until nicely browned. Make sure to frequently turn so that they don’t get burned. In the last couple of minutes before turning the heat off, add agave nectar, salt and pepper. Give everything a good mix and serve and enjoy!
MarioRex on
I like it, I actually enjoy the taste of ginger so I think this should turn out pretty well. And I also recognize the name, it would appear you have become a regular recipe sharing user, thanks for that.
Willexterminator on
I’ve done that before !
Here’s my take on the same dish:
* Add olive oil to make a thin film (~1mm) in a pan, on medium heat.
* Halve the sprouts and add them to the oil, flat face down.
* Take them out of the pan when you can see the outside of the sprouts browning.
* Serve flat face up and sprinkle flaky salt on top.
This way, the steam released by the sprouts will help make the inside more tender. And the browning is so delicious, even when charred a little it’s still great! (I may have dicovered that by forgetting them…)
3 Comments
Ingredients :
Brussels sprouts – fresh ones, quartered, 2 cups.
Virgin Coconut oil — 1 tablespoon.
Ginger — fresh, finely grated, about 1 teaspoon.
Garlic — about 4 to 5 fresh cloves, minced.
Amber agave nectar — 1 tablespoon.
Salt and Pepper to taste.
Procedure:
Heat pan (preferably a wok) on medium heat. Pour oil and sauté the quartered Brussel sprouts until lightly browned. Add ginger and garlic and sauté some more until nicely browned. Make sure to frequently turn so that they don’t get burned. In the last couple of minutes before turning the heat off, add agave nectar, salt and pepper. Give everything a good mix and serve and enjoy!
I like it, I actually enjoy the taste of ginger so I think this should turn out pretty well. And I also recognize the name, it would appear you have become a regular recipe sharing user, thanks for that.
I’ve done that before !
Here’s my take on the same dish:
* Add olive oil to make a thin film (~1mm) in a pan, on medium heat.
* Halve the sprouts and add them to the oil, flat face down.
* Take them out of the pan when you can see the outside of the sprouts browning.
* Serve flat face up and sprinkle flaky salt on top.
This way, the steam released by the sprouts will help make the inside more tender. And the browning is so delicious, even when charred a little it’s still great! (I may have dicovered that by forgetting them…)