EAT YOUR BRUSSEL SPROUTS...(please and thank you.)


photo: JAMILA CRAWFORD PÉCOU for EARTHCANDYARTS

photo: JAMILA CRAWFORD PÉCOU for EARTHCANDYARTS

  • 1/4 cup extra virgin olive oil
  • 4 cups fresh brussel sprouts, halved 
  • 4 garlic cloves, peeled and minced
  • 4 cups fresh brussel sprouts, halved
  • 2 tablespoons dehydrated vegetables
  • 1/2 cup low-sodium vegetable broth
  • sea salt (to taste)
  • ground black pepper (to taste)
  • red pepper flakes for garnish (optional)

In a large cast iron skillet (preferably),  heat olive oil over medium-high heat. Add garlic and sauté for 1 minute, adding brussel sprouts and stirring frequently, about 4-6 minutes. Add dehydrated vegetables and broth and simmer (covered) until brussel sprouts become tender (about 5-7 minutes). Remove from heat, add seasonings and ENJOY!

Hey- maybe I can start a campaign to change public opinion of brussels sprouts! Who's with me?

 

 

I remember as a child, the WORST thing you could do was put a plate of BRUSSEL SPROUTS in front of me.  Uggghhh-- I hated the mere idea of them. It seemed like the general concensus; with everybody from my little sister to the children on TV seemed to be disgusted by brussel sprouts. Who can forget all the TV Moms trying to get their children to eat these things?

Then along came adulthood, a different palate, and some imagination.

"Hey; I'll just call these 'mini cabbage' and see how I feel about them!"

What do you know? I DO like brussel sprouts! And if I can change my mind, so can YOU. In fact, I'm pretty confident I can make a non-believer convert with this recipe!