- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 1/28/16 at 10:33 am to PBeard
I love em too, but they give me crazy heartburn.
Posted on 1/28/16 at 10:43 am to Deactived
quote:
Jones
I'm glad to see people still refer to this recipe. It's so good!
Posted on 1/28/16 at 12:36 pm to cbtullis
I just like boiling them, draining them, and then adding butter and salt.
Posted on 1/28/16 at 4:45 pm to cbtullis
As others have said, fish sauce is fantastic with Brussels Sprouts. In fact I discovered fish sauce probably 2 years ago and find it is outstanding with almost any vegetable, especially Brussels Sprouts and fresh Carrots.
I cut the trunk, cut in half, toss in olive oil, salt, pepper, and drizzle fish sauce over them(a little goes a long way). Lay the flat side down on a cookie sheet and bake for about 25 minutes at 375 or so. You're looking for the flat side to turn a good brown color. Easy, delicious, and they warm up really well the next day...
I cut the trunk, cut in half, toss in olive oil, salt, pepper, and drizzle fish sauce over them(a little goes a long way). Lay the flat side down on a cookie sheet and bake for about 25 minutes at 375 or so. You're looking for the flat side to turn a good brown color. Easy, delicious, and they warm up really well the next day...
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News