I was like many kids, if it was green I would not eat it! My family liked to hide my veggies in a pile of mashed potatoes so I would finish, because in our house there was no leaving that table till all your greens were done. Especially with my Nanny & GiGi (what I call my grandparents), one time I got a nice big spoonful of spinach pushed down my throat and never looked at cooked spinach the same but there is hope. I was not completely traumatized, flash forward to now, greens make up a majority of my diet and brussel sprouts are one of my favorites.
PAN SEARED BRUSSELS - up to 45 min to make
- 1/2 pound Brussels Sprouts (the smaller sprouts taste a little sweeter)
- 2 large Garlic Cloves
- 1/2 tablespoon Coconut Sugar
- 1 tablespoon Coconut Oil or Vegan Butter
- Salt & Pepper to taste
- 1 tablespoon Lemon juice
- Dash Red Pepper
First prepare you sprouts by cutting the ends, trim old leafing and cut into halves.
In a bowl mix sprouts, 1/2 tablespoon of oil, lemon juice, sugar, salt and pepper. Give it a good mix, ensuring all the sprouts are covered.
Heat your skillet on a meduim high heat. Mince your garlic and in the heavy skillet (preferably cast iron) melt the rest of oil or butter over a moderate heat, toss in garlic and stir until golden.
Reduce heat to medium and arrange sprouts in skillet, in one layer. Cook for 5 minutes, without turning or until crisp and undersides are golden brown. Sprinkle on some red pepper flakes if you like some heat, stir and let cook for 2-3 more minutes or until tender.
These are so tasty, easy and fast to make. They go great by themselves as a snack or as a side to your favorite meal. Looking to pair it with a yummy Eggplant Parmesan? Head to my previous post for the recipe!
I would love to see your results and hear about your favortie veggie recipies.