I understand that many people think of brussels sprouts as one of the worst vegetables ever. It had a bad rap when I was growing up, and my mom never made them. So I assumed they were a boring vegetable until I became more adventurous. I actually like these sprouts that look like mini cabbages. They are easy to cook, versatile, and really healthy. You just have to dress ‘em up right. They just need a little PR makeover or someone to stand up for them.
Recently, I read a recipe on Eat Live Run that added some sugar to the sprouts. Well that must be good. She cut them into ribbons, but I like the bite and crunch of just splitting them in half. I generally followed her recipe, but added a little more salt and pepper.
Sweet and Crunchy Brussels Sprouts
- 1 lb brussels sprouts (can use less and adjust other measurements)
- 2 tbsp olive oil
- 2 clove garlic, minced
- 1/2 tsp salt and pepper
- Approx. 3 tbsp brown sugar (start with 2 and add if you need more)
- 1/3 cup roughly chopped pecans or walnuts
- Cut the bottom off the sprout, and then slice in half. Don’t worry about leaves that fall off.
- Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds.
- Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender.
- Add the sea salt and brown sugar and toss together.
- Finish by adding the toasted nuts.
Don’t be scared of the sprout, just learn how to make them right!