receta de coles de bruselas con aove
Christmas Menu: Brussels sprouts with extra virgin olive oil - Reserva Familiar Picual.


  • 1 kg Brussels sprouts
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • Brown sugar
  • Salt
  • Pepper


  • Sauté the cabbages in a pan with a little brown sugar, to offset their bitterness.
  • Use AOVE Castillo de Canena Reserva Familiar Picual to prevent the vegetables from sticking to the pan and cook them until they are tender (stick a knife in one of them to check that they are soft).
  • When sautéing, sprinkle up to 1 cup brown sugar per pound of Brussels sprouts over the tops.
  • Remove the sprouts from the heat when the sugar has caramelized.