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Brussels Sprouts Cooking Tips  ;  Brussels Sprouts Article


Sam the Cooking Guy: Just a Bunch of Recipes
by Sam Zien
Brussels sprouts have gotten a bad rap for far too long—some of it totally deserved, I'll admit, but maybe we all just needed a different way of cooking them.
Serves 4


    • 3/4 pound Brussels sprouts
    • 1/2 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1/2 teaspoon red pepper flakes
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon brown sugar


Trim the sprouts to remove any ugly outer leaves. If the sprouts are large, like big walnuts, cut them in quarters lengthwise; if they're small, like a big grape, just cut them in half lengthwise.

Bring a large pot of water to a boil over medium heat, place the sprouts in a steamer basket, place the basket in the pot, and cover. Steam until the sprouts are just beginning to get tender, about 10 minutes, then drain.

Preheat a nonstick pan well over medium-high heat and add the oil. When it just begins to smoke, add the sprouts, garlic, and pepper flakes.

Stir and keep moving until they begin to get a bit brown, maybe 2 minutes.

Add the balsamic vinegar and brown sugar, stir for a minute, remove, and serve.


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