1 hour ago, Kim Shook said:Bumping this up to get some updated info, please! I love Brussels Sprouts. I like them steamed until almost done and then quick sauteed in butter in a very hot pan. Jessica only likes them roasted - like every restaurant in the world is doing them now. I like them like that, too, but seem to have a hard time getting the right results. In trying to get a good char on them, mine usually end up too mushy. Can y'all please help me by giving me VERY precise directions for ending up with crisp/tender, charred sprouts? Thanks!!!
I halve the raw sprouts...place face down in a oiled pan add some bacon fat ..cook till face is charred...then add a few tbsp water or broth or orange juice and cover for a minute or so to steam them. You’ll get a feel for how long is enough. Occasionally I overshoot.
