1 bushel of Brussels
(cleaned and cut in half)
4 Garlic Cloves (sliced)
2 Shallots (chopped)
Black Pepper (pinch)
Fennel Seed (pinch)
MarDona Garlic Oil
(2 tablespoons to start)
MarDona Balsamic Glaze
(about 6 squirts)
In a large non stick pan add the olive oil
Let the oil heat up under medium heat until oil is hot
Add the sliced garlic pieces and stir
As the garlic becomes brown add the shallots
Cook for about three minutes under medium heat
Now add the sliced Brussels in to the pan and mix all the ingredient well
Coat the Brussels with the hot garlic oil
Cover the pan and stir every few minutes to avoid over burning the sprouts
Feel free to spray some garlic oil after a few stirs to keep the sprouts coated
When the sprouts have become brown and start to look grilled ,
Now is the time check them for their tenderness
When they start to feel like they are softening its time for the glaze
Remove the cover and liberally squirt the Brussels with the glaze
like a Tic Tack Toe fashion at least 5 streams
Cover the pan and let the balsamic melt into the Brussels
Now add the pinch of black pepper and the fennel seeds
for about one minute with re-covering the brussels
Stir well again and now leave the cover off
Let the Brussels start to get browned even more
Squeeze a little more glaze and stir very well with the pan uncovered
When all the Brussels are well coated and soft to the touch, they are ready!
Serve with meat, poultry, seafood. Great with Mashed Potatoes!
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