Snapguide
STEPS
INGREDIENTS
Buy some Brussels.

Buy some Brussels.

You can use big ones. Or baby. They are the same.

You can use big ones. Or baby. They are the same.

Whatever works for you.

Whatever works for you.

Size check

Size check

All of them

All of them

If you use the big ones, cut in smaller pieces.

If you use the big ones, cut in smaller pieces.

They will cook faster. It's optional.

They will cook faster. It's optional.

If using small just leave them whole. You can give them a good rinse after they are clean.

If using small just leave them whole. You can give them a good rinse after they are clean.

First method. A pot of boiling water, seasoned with salt.

First method. A pot of boiling water, seasoned with salt.

While you wait for the water to boil, make a vinaigrette.

While you wait for the water to boil, make a vinaigrette.

Lemon juice.

Lemon juice.

Mustard times two

Mustard times two

Honey

Honey

You can add spicy things, shallots. You're the chef.

You can add spicy things, shallots. You're the chef.

Mix

Mix

You can also do it with a hand blender.

You can also do it with a hand blender.

Season with some salt and pepper.

Season with some salt and pepper.

You have a vinaigrette to use in salads and other preparations.

You have a vinaigrette to use in salads and other preparations.

Label it. Refrigerate until needed. Lasts about a week. Maybe a little more.

Label it. Refrigerate until needed. Lasts about a week. Maybe a little more.

Get a bowl with ice and water.

Get a bowl with ice and water.

Blanch your Brussels.

Blanch your Brussels.

Check if they are cooked.

Check if they are cooked.

Chill.

Chill.

Dry. If you are looking for a healthy preparation just use them like that. (Not chilled)

Dry. If you are looking for a healthy preparation just use them like that. (Not chilled)

Get a pan on the fire.

Get a pan on the fire.

Some oil. And bacon pieces if you have any.

Some oil. And bacon pieces if you have any.

A strainer

A strainer

Let them caramelize a little bit.

Let them caramelize a little bit.

Don't be afraid of burning them.

Don't be afraid of burning them.

It's about there.

It's about there.

Let them drip the excess of oil.

Let them drip the excess of oil.

The other method. Add a good amount of oil to a deep pot.

The other method. Add a good amount of oil to a deep pot.

Let the oil get hot. 350F it's good.

Let the oil get hot. 350F it's good.

Until golden.

Until golden.

Make sure you are set up for success. You don't want to be fishing pieces of Brussels sprouts.

Make sure you are set up for success. You don't want to be fishing pieces of Brussels sprouts.

Drain the excess of oil. You can also have the option of roasting them in the oven.

Drain the excess of oil. You can also have the option of roasting them in the oven.

Mix both. Unnecessary if you just have one kind.

Mix both. Unnecessary if you just have one kind.

Add some of your vinaigrette. And extra mustard.

Add some of your vinaigrette. And extra mustard.

Mix

Mix

Add your Brussels. You can also add just boiled Brussels sprouts.

Add your Brussels. You can also add just boiled Brussels sprouts.

Salt, pepper, few drops of Tabasco if you have some.

Salt, pepper, few drops of Tabasco if you have some.

Serve hot.

Serve hot.

Enjoy.

It's ok to add extra mustard.

It's ok to add extra mustard.

Yummy.

Yummy.

Thank you for watching. Happy thanksgiving. Don't forget to send pictures of your thanksgiving feast to @frederico on twitter or Instagram.

Thank you for watching. Happy thanksgiving. Don't forget to send pictures of your thanksgiving feast to @frederico on twitter or Instagram.

  • Brussels sprouts
  • Mustard
  • Lemon
  • Salt
  • Pepper
  • Olive oil