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Can you recommend a dish with brussels sprouts and shallots?

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This allows the exteriors of the sprouts to caramelize and brown, producing sweet by-products, while at the same time making sure that they don't have enough time to develop the really sulfurous aromas that slower cooking can yield. read more

The shallots should be tender and the sprouts just a bit charred outside and just a bit crunchy inside. To make this even more interesting, consider adding a bit of crunch (eg, pine nuts, crispy bacon). read more

Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt. Increase oven temperature to 400°F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes. read more

We love brussels sprouts every which way -- roasted, sauteed, fried, shaved, and so much more. Whichever method you choose, they're a great building block for a delicious side or main dish. We love cooking brussels sprouts every which way -- roasted, sauteed, fried, shaved, and more. read more

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