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1/4 Photos of Sauteed Brussels Sprouts
I served these to a room full of Brussels Sprout haters…. they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
Units: US | Metric
Serving Size: 1 (81 g)
Servings Per Recipe: 8
The following items or measurements are not included: