Marinate 8 oz of pecans in red wine (again, the 2 buck Chuck). Take Brussle sprouts, and score an X across stem, place in boiling water for 10 minutes. Drain well. Take drained pecans and saute in olive oil, with fresh cracked pepper for a few minutes. Add brussle sprouts. Saute and cover with 1-2T of balsamic vinegar. Season with salt.
Sorry these pictures kinda suck, I was too geeked up to eat and forgot to take pictures before I gorged myself.
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