Ingredients
1 1/2 pounds brussels sprouts
1/4 cup chicken broth
3/4 teaspoon sea salt, to taste
1/2 teaspoon chili pepper, to taste
2 tablespoons maple syrup
1/2 cup toasted pecans (or hazelnuts, or other nuts of choice), coarsely chopped (optional)
Instructions
Heat olive oil in pan, and place brussels sprouts cut side down until lightly browned. Stir-fry another 2-3 minutes, or until brussels sprouts begin to soften. Season with salt and pepper. Add chicken broth. Bring to a boil, and cook until liquid is evaporated. Mix in maple syrup. Mix in toasted pecans.
1 1/2 pounds brussels sprouts
1/4 cup chicken broth
3/4 teaspoon sea salt, to taste
1/2 teaspoon chili pepper, to taste
2 tablespoons maple syrup
1/2 cup toasted pecans (or hazelnuts, or other nuts of choice), coarsely chopped (optional)
Instructions
Heat olive oil in pan, and place brussels sprouts cut side down until lightly browned. Stir-fry another 2-3 minutes, or until brussels sprouts begin to soften. Season with salt and pepper. Add chicken broth. Bring to a boil, and cook until liquid is evaporated. Mix in maple syrup. Mix in toasted pecans.
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