Brussels Sprouts Cooked Perfectly!

Von Chef Jean-Pierre · 25 Min.

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Zubereitung

1. Poach the sprouts in lightly sugared, salted water for about 3 to 4 minutes, until about 90% cooked.
2. Drain them onto a towel to dry if serving now; otherwise plunge them into ice-cold water to cool and keep them aside until serving.
3. Heat 1 tablespoon olive oil in a sauté pan, add the bacon and cook on low heat until the fat renders.
4. Add the red onion and cook for a couple of minutes.
5. Add the sprouts, salt, pepper and lemon zest, and mix well until nicely golden brown.
6. Turn off the heat and add the garlic in the last minute so it does not burn.
7. Drizzle with balsamic vinegar or maple syrup just before serving, if using.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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