If they are fresh. And you serve them with fryed (baked) chicken thighs.
so the key to these is to trim the hard stem and the outer leaves.... cut them in half and saute them.
But first prepare your chicken thighs by removing the skin and seasoning some bread crumbs.
I used a milk dip (to make a good crust of crumbs) about 1 cup crumbs, and a lot of mrs. dash like seasoning except organic, salt, turmeric, cayenne .... that's about it.
In the meantime prepare your sprouts ... set the timer for 15 min before you throw your sprouts on to give the chicken a chance to cook by the time we are done with the sprouts.
then heat a pan with some oil... (I like grape seed oil) and throw your sprouts in.
I used a sprinkle of mustard seed, cayenne, salt, garlic and nutmeg.
and saute for about 10 min... depending on the heat, the higher the heat, the shorter the time, the crunchier the veggie.
Look at these beauties...
just delish! and keep stirring the sprouts on low until the chicken is done (165-170 near the bone let it rest for 5 min)
and TaDa.... cheap and simple.