BubbaGourmet
Senior Cook
1 lb. Baby Brussel Sprouts
1/2 cup butter (oh yeah baby...cardiologists hate stuff like that!)
2 Tbsp. Fresh Grated Ginger
3-4 tbsp Honey
Cut the sprouts in half lengthwise. Blanch them in boiling salted water for about 2-3 minutes. Shock in an ice bath. Drain thoroughlly.
Place saucepan over medium heat and IMMEDIATELY add butter, ginger and honey. Stir until melted and combined well and ginger aroma fills kitchen (isn't that the LOVELIEST smell?). Add the sprouts and stir until well coated. Reduce heat to simmer and cook for about 5 minutes.
1/2 cup butter (oh yeah baby...cardiologists hate stuff like that!)
2 Tbsp. Fresh Grated Ginger
3-4 tbsp Honey
Cut the sprouts in half lengthwise. Blanch them in boiling salted water for about 2-3 minutes. Shock in an ice bath. Drain thoroughlly.
Place saucepan over medium heat and IMMEDIATELY add butter, ginger and honey. Stir until melted and combined well and ginger aroma fills kitchen (isn't that the LOVELIEST smell?). Add the sprouts and stir until well coated. Reduce heat to simmer and cook for about 5 minutes.
