Recipes, Sides

The Best Brussel Sprouts Dish, Ever!

I never go back for seconds of Brussel sprouts with a smile; they are a food I know is good for me and therefore I eat them. Until now. This dish is delicious! It is adapted from The Vegan Road by the amazing Patrick McGilvray. He is an avid athlete and studied plant-based nutrition at Cornell. And this dish is delish! Both my husband and I went back for more until we were full. No more will my heart sink when we receive a beautiful stem of sprouts from our CSA! I, mistakenly, used the wrong amount of sprouts, so I’ll put the version I used, here.
Brussel sprouts are sooooo good for you. At last, I have found an edible way to eat them.

Brussel SproutsIngredients:
1 1/4 C Brussel sprouts, peeled and cut in half
1 onion, peeled and sliced
2 TbsĀ  sesame seeds
2 Tbs olive oil
1/2 Tsp (or so) of course sea salt

Toast the sesame seeds in a heavy-bottomed sauce pan: Heat them over a medium heat until they start to pop. Set aside.

Place 1 tablespoon of olive oil in a large, heavy-bottomed saute pan. Add the onions and getnly cook until caramalized. For tips on caramalizing onions perfectly, check out this page, here. It’s great!

Set onions aside.

Add the remaining olive oil into pan. Add Brussel sprouts face down. Cook on a medium heat until nicely caramalized – about 5-7 minutes. Turn over, and caramalize on the other side, again about another 5-7 minutes. Add the onions to briefly reheat.

Add to serving dish. Top with sesame seeds and salt. YUM!

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