Oh, sprout. Your mini cabbage likeness is filled with yummy flavors in each of your leafy layers. You are tasty grilled, sauteed, baked … your possibilities are endless. If you haven’t noticed lately, I’ve been posting a lot more food. That’s because it’s been raining here for days, and, well, exploring is no fun in the rain.
What you’ll need:
2 tablespoons butter
5-6 cups brussel sprouts, washed and halved
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons honey
Cut off ends of brussel sprouts, wash and cut them in half. In a large skillet, melt butter and throw sprouts in so there’s an even layer in the skillet. Season with salt and pepper and continue to cook on medium heat. As sprouts begin to brown, squeeze all the juice in the skillet from the lemon and toss. When sprouts are thoroughly browned, pour honey and turn off heat. Toss to coat the sprouts in the honey, finish with cracked pepper and serve immediately.