Sautéed Brussels Sprouts

BrusselsSprouts

When I first started making Brussels sprouts, I understood why people avoid them – I stunk up the house! On my third try, I slowed everything down and I noticed that instead of a terrible smell, they released a delicious, nutty smell; I took a bite and realized that I had been overcooking the Brussels sprouts in the past, and that’s why they smelled terrible (I still ate them and thought they tasted great, but now I know how to make them taste and smell amazing!). The secret is to stir them slowly and taste them after 7-8 minutes – they should be cooked and ready to eat by then!

Serves: 2

Vegan, Gluten Free, Soy Free

Ingredients:

1 small bag Brussels sprouts (I usually get mine from Trader Joe’s)

1 clove garlic, minced

Drizzle of grapeseed oil

Salt and pepper to taste

Instructions:

Chop off all the stems and remove the outer layer from the Brussels sprouts. Cut each Brussel sprout in half and wash thoroughly. Add a small drizzle of oil to a pan and let heat for a couple of seconds (never let oil get too hot). Add sprouts and gently stir for a few minutes until sprouts start to get soft. Add garlic, salt, and pepper. Continue stirring. Brussels sprouts should be cooked within eight minutes – do not overcook or you will stink up the place, too! Serve with brown rice and/or quinoa, salad, and enjoy!

BrusselsSproutsandQuinoa

Trackbacks

  1. […] or even a chickpea salad for lunch, and a vegan quiche, shepherd’s pie, sushi, sautéed Brussels sprouts, green beans, or roasted sweet potatoes for dinner. If you think you’ll miss all of your […]