Brussels sprouts with Fuego
The mixture of paprika, curry, cinnamon, rosemary, garlic and many other spices goes perfectly with many dishes and vegetables.
Portions 4 people
- 500 g Brussels sprouts
- 1 tablespoon Fuego
- 4 cloves of garlic, chopped
- 2 tablespoons olive oil
- 4 tablespoons water
Sauté the Brussel sprouts:
Wash the Brussels sprouts and cut off the stems, then halve them. Saute the chopped garlic in the oil and add the Brussel sprouts.
Fry till cooked through and then add the Fuego.
Toss well, add the water and let it steam, covered, for about 10-15 minutes. Serve hot.