Monday, October 24, 2005

Brown Butter Brussels Sprouts

- Boil sprouts for around 10 minutes
- Melt butter in a cast-iron pan
- Add mustard seeds, sesame seeds, almonds, sliced garlic, and turbinado sugar and cook until mustard seeds are popping and seeds/almonds are brown
- Saute sprouts until brown
- Season with salt and pepper

- Eat over rice, with an egg over easy, sesame oil, and soy sauce.

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