The Glazed Brussels Sprouts You’ll Be Making All Fall

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The Glazed Brussels Sprouts You’ll Be Making All Fall
Brasil Últimas Notícias,Brasil Manchetes
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Glazy brussels sprouts season PSL season

. I try to crank up the heat, coat them with oil and salt, and keep a close eye. But somehow they’re never as good as when restaurants do it. I want crispy edges and a slight crunch, and a slightly sweet caramelized flavor on these mini cabbage heads. But how??? HOW?!!!!!there was a debate in the office about the ideal texture of a roasted sprout. It turns out some people want the BS so crispy they’re no longer soft—at all—while some like a crispy exterior and tender interior.

That’s pretty much it, honestly. You cut the sprouts in half, toss in olive oil, salt and pepper, and then arrange them cut-side-down on the hot-hot. Use tongs! Move fast. Then they’ll roast for 20-25 minutes, until deeply browned. They’ll be seared on one side, and fully cooked within in that time. But if you’re in senior food editor Chris Morocco’s camp, you might want them to lose all moisture and become completely crunchified, which might take 10-20 more minutes.

But we’re not done yet. What seals the deal with this recipe is the warm honey glaze. While the brussels sprouts roast, heat up honey in a saucepan for around 5 minutes, and then doctor it up with sherry vinegar, red pepper flakes, and butter. It thickens to the consistency of maple syrup at which point you toss it with the brussels sprouts, sliced scallions, and lemon zest.

This is the kind of recipe that’s your go-to side all season long. It just goes with everything. Like, dare I say, Thanksgiving

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