ROASTED BRUSSELS SPROUTS IN PETALS
Portions : 4 - Preparation : 10 minutes - Cooking : 10 minutes
Ingredients
- 36 Brussels sprouts
- 45 ml (3 tablespoons) unsalted butter
- 100 ml (2/5 cup) low-salt chicken broth
- 1 clove garlic, minced
- black pepper to taste
- Guérande salt to taste
- 15 ml (1 tbsp.) lemon juice
Preparation
- Using a paring knife, separate the leaves from the Brussels sprouts by cutting them off at the base.
- In a hot skillet, fry Brussels sprout petals in butter.
- Deglaze with the chicken stock, add the garlic and cook for a further 3 minutes.
- Adjust the seasoning and add the lemon juice. Serve.
