Growing up, brussel sprouts were served with a heaping spoonful of Cheez Whiz sauce. I could barely recognize the tiny cabbage-like veggie beneath the bright yellow sauce.
In adulthood I rediscovered brussel sprouts but only cooked them one way: sliced in half, roasted in the oven at 350 degrees for about 30 minutes or until nice and crispy. A little salt and pepper on top and I had a great side dish. This brussel sprout fried rice is a great addition to the brussel sprout line up. Mixed in with some carrots and herbs it really plays on the cabbage-y bite. Adding in the rice and a nice sauce rounds out the dish. You’re supposed to make it in a cast-iron skillet, and though it turned out okay in my regular pan, I think it would be better if the brussels were a little more seared. This is a great dish to take to-go for lunch or a picnic, it keeps pretty well.
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