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
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.