John Myers
Brussels Sprouts with Cherry Tomatoes
The perfect brussels sprouts with cherry tomatoes recipe with a picture and simple step-by-step instructions.
- 200 g Brussels sprouts – cleaned and weighed
- 6 Cherry tomatoes
- 750 ml Boiling water
- 2 Teaspoon (level) Salt
- 0,5 teaspoon Sugar
- 20 g Branded butter
- 1 pinch Salt
- Bring the water to the boil with salt and sugar and cook the rosebuds in it for about 8 minutes (they should still have a bit of “bite”), then put in a sieve to drain and put the pot back on.
- Fry the butter with a pinch of salt in the saucepan until it starts to brown and immediately put the halved cherry tomatoes in with the cut surface, heat briefly, toss once and immediately carefully fold in the drained cabbage florets.
- With the flip of the hand a delicious, fruity vegetable is ready to serve in a jiffy.
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