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I hated brussels sprouts as a kid. I thought they were adorable, like little baby iceberg lettuce balls. However they did not taste like it! So I grew up eating iceberg lettuce salads, canned corn and green beans and an occasional fresh veggie. When you do not eat fresh vegetables all the time you do not acquire a taste for them and they are such a strong flavor compared to canned veggies. It can be hard to adjust to the flavor. That being said any fresh veggies I ate were mostly just steamed with salt, so not a whole lot going on in the flavor department. Well these bad boys are bursting with flavor. You really want to make sure you allow them to brown, the browning is where so much glorious flavor comes in.
Ingredients
2 cups brussel sprouts cut in half
2 tbs nutrishional yeast
2 tbs fresh chopped tarragon
3 tbs High quality bacon or duck fat for frying
salt to taste
2 tbs nutrishional yeast
2 tbs fresh chopped tarragon
3 tbs High quality bacon or duck fat for frying
salt to taste
Directions
Trim the bottoms form your brussels sprouts and cut each one in half. Now remove your fresh tarragon from the stems and finely chop. Heat your skillet over high heat and add your fat. Once your fat is melted and your pan is very hot add in your brussels sprouts flat side down. Now turn your heat down to med or med-high heat depending on the size of your burner. You want this side to get nice and brown before turning over. So check one occasionally to see how brown it is. Once you see a nice browning occurring. Use tongs to flip over each sprout. Now add in your tarragon, salt and yeast. Cook on the round side until they begin to soften and brown a little on that side. Taste test, to see if you need more salt. Plate up and serve this little bit of heaven. FYI, I ate this with half an avocado for breakfast today! It was so satisfying! You can re-think breakfast and not miss eggs one bit!
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