Featured Recipe
Pan Fried Brussels Sprouts
Ingredients
1LB FRESH BRUSSELS SPROUT.
{CANNED WILL NOT WORK} - VP
3 TBL OLIVE OIL - 1436990
6 STRIPS BACON COOKED & DICED - 1562502
¼ CUP BALSAMIC VINEGAR - DOT
3 TBL BROWN SUGAR - 0632216
¼ CUP CHICKEN BROTH -1415021
1 TSP SALT - 1448415
1 TSP PEPPER - 1448265
Instructions
TRIM THE BRUSSELS SPROUTS.
REMOVE DRY LEAVES & SLICE LENGTHWISE.
HEAT OIL IN A HEAVY BOTTOM FRY PAN OR SKILLET ON MEDIUM HIGH HEAT.
PLACE THE BRUSSELS SPROUTS CUT SIDE DOWN. DO NOT OVERCROWD THE PAN. ALLOW SPACE AROUND EACH SPROUT.
FRY FOR ABOUT 4 MINUTES JUST UNTIL GOLDEN COLOR APPEARS. SEASON WITH SALT & PEPPER.
ADD BROTH & COVER WITH A TIGHT LID FOR APPROX. 4-5 MIN OR UNTIL BROTH IS JUST ABOUT GONE.
IN A SEPARATE BOWL MIX VINEGAR & BROWN SUGAR & STIR UNTIL WELL BLENDED.
FLIP SPROUTS & ADD VINEGAR & SUGAR MIX PLUS BACON BITS. STIR TO BLEND.
PLACE THE LID ON AGAIN & COOK FOR 1 MINUTE.
REMOVE FROM HEAT & SERVE.