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Do not be a Brussels sprouts hater. Try these. You will be glad you did.
In a large pot of boiling water, cook Brussels sprouts until tender, about 5 minutes. Drain thoroughly, cut Brussels sprouts in half lengthwise and set aside.
Melt truffle butter in a large heavy bottomed skillet over medium heat. Add Brussels sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 3 minutes. Sprinkle breadcrumbs over the sprouts and stir to combine. Add vinegar and season with salt and pepper.
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