Chef Ana Sortun tosses her superfast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze. Slideshow: More Quick Side Dishes
Love this recipe, have made it twice now. Added a half chopped onion with the brussel sprouts. My husband loves it, one of his favs now.
Actually Peter, the brussel sprouts have enough natural sugar that when heated over this temperature in a large skillet they do indeed caramelize. I found 4 minutes was pretty dead on when I made this last night. Also, sausage out of the casing and broken up as indicated, will brown as well if it is stirred swiftly on the pan. A large skillet is the key to allowing all the pieces of the food come in contact with the heat. Did you even attempt to make this or just pass judgement upon reading?
This is an idiotic recipe. Brussels sprouts don’t caramelize, and certainly not after 4 minutes. They brown. The sausage should be browned first, set aside, and added to the Brussels sprouts after they cook. Three minutes is a ridiculous time frame for browning raw sausage, especially in a pan full Brussels sprouts. Just how little did you get away with paying this ‘content provider’?
