Eat Your Sprouts Kid!

I was like many kids; if it was green it would not touch my fork! My Uncle would hide my veggies in a pile of mashed potatoes, just so I wouldn’t gag on them. When it came to house rules there was no leaving that table till all your vegetables were gone. One time my grandma gave me a nice big spoonful of slimy cooked spinach, ever so gently pushed down my throat. Let’s just say I have never looked at cooked spinach the same, but there is hope! Flash forward to now, greens make up a majority of my diet and Brussel Sprouts are in my Top 5.

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 your 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 to a medium-high heat and warm the rest of the oil or butter over moderate heat, toss in the garlic and stir until golden.

Reduce your heat to medium and arrange sprouts in skillet, 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 spice, stir and let cook for 2-3 more minutes or until tender.

These are so tasty and easy to make, great by themselves or as a side dish to your favorite meal. Looking for a yummy main dish to go with your sprouts? How about Eggplant Parmesan? Head to my previous post for the recipe!