My first experience with a brussels sprout was steamed with a giant spoonful of mayo….YUCK!!! No wonder it took me nearly 20 years to try brussels sprouts again. Thankfully our organics to you shipment had brussels sprouts in it last winter, so I was forced to find a recipe. And now brussels sprouts are a regular occurrence in our house and we’ve turned plenty of friends into brussels sprout fans. This is one recipe that can get the pickiest eater begging for more brussels sprouts.
Serves 3-4 as a side dish.
1 1/2 tablespoon butter or olive oil
2 tablespoons dark brown sugar
15 brussel sprouts, sliced into thin ribbons
1/3 cup chopped, toasted pecans
1 garlic clove, minced
sea salt, to taste
dash chili pepper flakes
1. Melt butter (or heat olive oil) in a large saute pan and add brussel sprouts and garlic. Saute until bright green then add the brown sugar, stir and let caramelize for a few minutes then toss in the toasted pecans and season with sea salt and chili pepper flakes.
Makes a great side dish for grilled salmon, steak or pork tenderloin. This would also make a great Thanksgiving or Christmas side dish…it’s delicious and it cooks so quickly!!!