Quote:
Originally Posted by Buzz
Looks good, I need to try Brussels sprouts.
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They're amazingly hardy. Just get them vacuum sealed and frozen, then they reconstitute very well on the grill or in a saute pan. Because they realy don't release their sugars until cooked, so there's nothing lost as they 'hibernate' in the freezer.
Browned and crisped bacon. Set aside.
Toss halved sprouts in bacon grease with diced garlic and grill.
Return to pan, toss with crumbled bacon and deglaze with balsamic.
Cover to steam about 5 minutes 'til crisped on edges and darkened.
You'll need one of these to grill over flame, or you can oven bake, convection bake, or even pan fry if you have REALLY good non-stick, because the sugars coming out of the sprouts will try HARD to stick to the pan.
