pimg class=”alignright” title=”Brussels Sprouts” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/BrusselsSprouts2.jpg” alt=”BrusselsSprouts2″ width=”320″ height=”208″ /Brown-butter vinaigrette and a generous garnish of bacon make this veggie side dish almost as satisfying as a main course. Even so, the overall flavor is surprisingly light refreshing, thanks to the crisp, tender texture of the Brussels sprouts and a generous squirt of lemon./p
pThis recipe uses a quick and efficient cooking method that browns the outside of the sprouts while gently steaming the inside. The trick is leaving the a title=”Why You Should Eat Sulfur-Rich Vegetables” href=”http://www.marksdailyapple.com/why-you-should-eat-sulfur-rich-vegetables/#axzz2DSjOn4WP”Brussels sprouts/a undisturbed in a lidded pot on the stove for not much more than five minutes. It’s so much faster than roasting Brussels sprouts in the oven and also prevents the wet-sponge texture that makes overcooked Brussels sprouts so unappealing./p
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pimg class=”alignnone” title=”Brussels Sprouts” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/raw_sprouts.jpg” alt=”raw sprouts” width=”540″ height=”376″ //p
pThe pungency of the Brussels sprouts is tamed by a title=”A Quick Guide to […]

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