How to make the best caramelized, Brussels sprouts that ARE NOT DEEP FRIED.
Recipe Below.
#Brusselssprouts #chefsasha #cookingrecipe

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In this video:
*MANDOLINE - Benriner Japanese Slicer: https://amzn.to/3k5rKQO (CAN)*
PAN - All-Clad Stainless Steel 8-inch: https://amzn.to/2TWz72e (CAN)
KNIFE - Global Santoku Fluted 18 cm: https://amzn.to/32j1WKX (CAN)
COOKTOP - Duxtop Portable Induction: https://amzn.to/2I7iPkY (CAN)
Microplane Stainless Steel Zester: https://amzn.to/2GB2Wm8 (CAN)
PEPPER MILL - Peugeot Oleron: https://amzn.to/3erHlsS (CAN)
PINCH BOWL - Berard Olive-Wood Handcrafted: https://amzn.to/32iiCSW (CAN)

0:00 - Intro
0:20 - Shaving with a Mandoline
1:06 - Sautéing
3:00 - Seasoning
3:55 - Plating and Eating

-- Shaved Brussels Sprouts --
Serves: 4

Ingredient List:
2 cups, whole Brussels sprouts
1 garlic clove
1/4 tsp. chili flakes, chili powder or 1/8 tsp. cayenne powder
1 tsp. honey
Olive oil
Salt and Pepper - to taste

1. Shave all Brussels sprouts on mandoline.
2. Heat olive oil in a medium pan on high heat. Add shaved Brussels when hot. Stir and let sauté for about a minute. Stir only every 30 seconds. Add a touch more olive oil if Brussels are sticking to the pan or they look a little dry.
3. Once brussels begin to caramelize, add chili and season with salt and pepper.
4.Continue to sauté for about 2-3 minutes on medium high heat or until they are golden brown, still green and not over cooked!
5. Turn off heat and add a touch of honey. Taste and adjust seasoning with salt, pepper, chili and honey.
6. Plate and garnish with shaved parm! Enjoy :)