Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, brussels sprouts. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower and mustard greens. These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned and cooked to make a nutritious side dish or main course.
Brussels sprouts is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Brussels sprouts is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook brussels sprouts using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Brussels sprouts:
- Make ready 200 gram Brussels sprouts
- Take 2 tablespoons olive oil
- Get 25 grams butter
- Get Salt
- Prepare Black pepper
- Get Cumin
They're now widely popular in the U. S. and Europe, with the Netherlands (hollahhh!) being the largest producer of these miniature cabbages (a.k.a…cabbage. Sprouts are often confined to the Christmas roast, but they needn't be. Try our Brussels sprout recipes that partner these tiny brassicas with bacon, cream or chestnuts.
Instructions to make Brussels sprouts:
- Heat butter and oil in a pan on medium heat
- Cut Brussels sprouts in halves. Add to the pan
- Turn to the uncooked side. Add salt pepper and cumin.
- Serve hot.
Like miniature versions of the common cabbage, they grow on large stalks and have a sweet, nutty flavour. Brussels sprouts are winter crops flourishing well under the cool weather and light frosting conditions. Brussels sprout (plural Brussels sprouts), also known as brussels sprout (without the capital B) and brussel sprout, is the common name for a cultivar group, Brassica oleracea Gemmifera Group, of the wild cabbage (B. oleracea). Free for commercial use No attribution required High quality images. Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture.
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