Brussel Sprouts with Crunchy Tidbits

  • Yield 2-4 servings


8-16 pieces Brussel Sprouts
1-2 tablespoon Butter
2 tablespoons Cashews, large chop
1-2 tablespoon Creole mustard (Zatarain's)


  1. Trim stem end and score an X in brussel sprouts.  Set aside any leaves that fall off and pull off additional leaves to make 3-4 T.
  2. Bring approximately 4C water to a boil, enough to cover the sprouts.  Add the sprouts and cook until tender approximately 15 minutes.  Drain. 
  3. Chop the reserved leaves. 
  4. Cut cooked sprouts in half. 
  5. Return pan to a low fire and melt butter. 
  6. Add sprouts, cashews, and mustard stirring just to mix and heat through. 
  7. Push ingredients to the side of the pan and add the chopped leaves cooking until crisp. 
  8. Remove sprouts to plates and top with crisp leaves.  Serve.



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