Beer makes batters better, meat more tender, and sauces more flavorful.
Deviled Brussels Sprouts
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- #14667
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 pound Brussels sprouts, trimmed
3 tablespoons vegetable oil
1 shallot, minced
3/4 teaspoon dry mustard
1/4 teaspoon dried thyme
3 tablespoons fine dry bread crumbs
salt, freshly ground pepper to taste
directions
Cook Brussels sprouts in boiling salted water until crisp-tender, 5 to 7 minutes, depending on their size. Drain well and set aside.
Heat oil in a large skillet over high heat. Add shallot, mustard and thyme. Cook until shallot is soft, 2 minutes.
Add bread crumbs, salt and pepper; cook 1 minute. Add well-drained sprouts, shaking pan to coat them. Cook until heated through.
added by
andymich
nutrition data
120 calories, 7 grams fat, 12 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
April 10, 2005
This was delicious and easy. I was trying to think of a different veggie for the husband and kids, my baby and everyone else loved it! I used scallions instead of shallots because I had none. It still came out good. I am definitely going to use this again!