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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Russell Sprouts Recipe

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This recipe for Russell Sprouts is from The Secret Ingredient is LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brussel sprouts
1 tsp minced garlic
olive oil
1 tsp balsamic vinegar
orange juice
Directions:
Directions:
Take the largest frying pan you have. add enough olive oil to liberally coat the bottom. Cut Brussel sprouts in half, enough to cover the frying pan cut face down. Sprinkle a little balsamic vinegar in the olive oil, turn the heat on medium, and heat until the balsamic vinegar stops sizzling and forms little browned bits in the pan. Add the Brussel sprouts cut face down, the minced garlic, and cook until the Brussel sprouts are softened, and the cut faces have browned. Add enough orange juice to just cover the bottom of the pan, and simmer over low heat until the orange juice has reduced to a syrupy consistency. Toss the Brussel sprouts to coat them with the orange syrup, and they are ready to serve.
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
I came up with this recipe completely by trial and error, inspired by Emeril Lagasse after Uncle Tom clued me in to the Emeril Live show on the Cooking Channel. I cooked these up a lot when Jimmy was little. He called them Russell Sprouts, and the name stuck.

 

 

 

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