I've been experimenting with different Brussel Sprouts options for a while. One of my favorites is shredding then sauteeing. So I was excited to put the Big Green Egg to work to see what it would produce. I found this recipe by Casey Lorenger on the Egghead Forum. The result was a smokee flavor that blew oven brussel sprouts out of the water.
• Bring the Big Green Egg to between 400 and 450 degrees using the direct cooking method.
• Wash and clean one pound of Brussel Sprouts. Cut off the stub at the end of each sprout.
• Mince garlic cloves.
• Make a boat with the sheet of aluminum foil and drop butter onto the foil.
• Add the minced garlic and sprouts and season with salt and pepper.
• Cook for about seven minutes and carefully turn over and cook for seven minutes more.
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