Anita's New York Steak- Sauteed Brussel Sprouts And Onions. Chop Onion and Slice Brussel Sprouts Into Half Then Season. Simple cooked and shredded Brussels sprouts are one of the world's best vegetable dishes. They round out any cold-weather meal perfectly, and they are also great blended into pilafs and other grain dishes, such as this quinoa salad and herby brown rice.

Heat a grill or grill pan to medium. In a skillet over medium-high heat, cook bacon until the edges start to crisp up but not fully cooked. Brussels sprout Salad. shredded fresh Brussels sprouts, dried cranberries, feta cheese, shallots, house-made red wine vinaigrette * add beef or turkey burger grilled chicken or plant based protein to any salad Sautéed Brussels Sprouts with Onions. You can have Anita's New York Steak- Sauteed Brussel Sprouts And Onions using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Anita's New York Steak- Sauteed Brussel Sprouts And Onions

1. Prepare 2 of New York Steaks.
2. You need 1 Package of Brussel Sprouts.
3. You need 1/2 of Onion Chopped.
4. Prepare of Seasonings:.
5. You need of Smoked Paprika.
6. You need 21 of Seasonings.
7. It's of Salt.
8. It's 2 of Pats of Butter.
9. You need of Water (Enough to sautee the steak and veggies).

They'll crisp and caramelize in a most excellent way. Pan Sautéed Brussels Sprouts with Toasted Nuts. Stir a handful of chopped, raw nuts into the pan with the Brussels sprouts at the very end. Season with salt and pepper, squeeze lemon, and add garlic.

Anita's New York Steak- Sauteed Brussel Sprouts And Onions instructions

1. Use A Large Skillet.
2. Season Steaks Well..
3. Chop Onion and Slice Brussel Sprouts Into Half Then Season. Preheat Oven To 365°.
4. Place Pan On Medium Fire, add a)Butter and b)Steaks, c) add Onions and Brussel Sprouts, d) add water if needed..
5. Place In Oven For 15 Minutes..
6. Enjoy 😋Yummy Goodness😋.

Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters. In a large skillet or pan heat oil or butter over medium-high heat until hot.