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Here's how to make Chef Geoff Rhyne's Brussels sprouts with sweet and sour hot honey sauce and pimento cheese!
Make the sauce:
Whisk the ACV, fish sauce, soy sauce, hot honey and salt together.
Set aside.
Blanch the Brussels sprouts: Bring a pot of water to boil.
When it comes to a boil, add one tablespoon of salt and toss in the cut and halved Brussels sprouts.
Blanch for three minutes before removing from boiling water, placing into an ice bath and then straining to dry.
Sear the Brussels sprouts: Heat a cast iron skillet over high heat with two tablespoons of avocado oil.
Toss in the Brussels sprouts and let brown on one side. Shake the pan and brown the other side(s) until crispy!
Sauce it up: When fully cooked through, toss with the pecans/almonds and sweet and sour sauce.
Enjoy!