Photo courtesy of Sarah Culver Photography I've been working on my dietetic applications for a few weeks now. When I'm not doing that, I'm working on my masters project. Either way, I'm busy and my brain is pretty much fried. I want chocolate chip cookies...and wine...and...nope, that's about it. But, in an effort to not simply caramelize my remaining, exhausted brain cells, I try to establish a balance. You know, veggies for dinner and then cookies/chocolate and wine the rest of the day...just kidding (or am I?).
In an effort to get in some veggies without actually exerting too much effort, I often turn to this super simple dish that has become a quick favorite of mine over the past few months. It's super easy, super nutritious, and super tasty. If you've never liked or tried Brussels sprouts before, I encourage you to at least try them like this, just once, for me. Even if your taste buds aren't a huge fan, I promise your health at least will be. :)
Brussels Sprouts with Garlic
makes enough for a big bowl for one as an entree or 2+ sides if you're sharing
8-10 medium-large brussel sprouts
1-2 tsp minced garlic (1-2 whole cloves)
2 tsp oil (I usually use olive oil, but we have this spicy macadamia nut oil that I'm currently loving)
salt and pepper
optional
red pepper flakes, just a pinch for some heat
tofu (cubed and sautéed; makes this a one skillet meal!)
bacon (haven't tried this yet, but that's only because I haven't remembered to buy bacon; I think it would be A-MAZ-ING. If you do use bacon, I would probably make a couple of slices in the skillet, put them on a paper towel covered plate to cool, and then cook the sprouts in the bacon grease instead of any other kind of oil. Crumple up the bacon as you're finishing the sprouts...oh, yea, I'm drooling just typing this)
Cut the bottom, "stump" part, off the sprouts. Remove any outer leaves that don't look fresh and clean. Slice the remaining sprout in half and then cut each sprout half into thin, leafy pieces. You essentially want a bunch of "shredded" Brussels sprouts.
Heat a medium skillet over medium-high heat. Add your oil. Once hot, add your garlic and red pepper flakes, if using. Allow to cook for about a minute, just enough time to give the garlic a head start. Toss your shredded sprouts into the skillet and stir to mix everything together. Sprinkle with salt and pepper. Let cook for about five minutes, pushing the sprouts around occasionally so that they all get a chance to cook evenly. You're done when it smells fragrant and the sprout pieces are starting to get golden brown (a few might even be a bit charred). Enjoy with a big glass of wine, followed by cookies (you earned 'em!)
Brussels Sprouts with Garlic
makes enough for a big bowl for one as an entree or 2+ sides if you're sharing
8-10 medium-large brussel sprouts
1-2 tsp minced garlic (1-2 whole cloves)
2 tsp oil (I usually use olive oil, but we have this spicy macadamia nut oil that I'm currently loving)
salt and pepper
optional
red pepper flakes, just a pinch for some heat
tofu (cubed and sautéed; makes this a one skillet meal!)
bacon (haven't tried this yet, but that's only because I haven't remembered to buy bacon; I think it would be A-MAZ-ING. If you do use bacon, I would probably make a couple of slices in the skillet, put them on a paper towel covered plate to cool, and then cook the sprouts in the bacon grease instead of any other kind of oil. Crumple up the bacon as you're finishing the sprouts...oh, yea, I'm drooling just typing this)
Cut the bottom, "stump" part, off the sprouts. Remove any outer leaves that don't look fresh and clean. Slice the remaining sprout in half and then cut each sprout half into thin, leafy pieces. You essentially want a bunch of "shredded" Brussels sprouts.
Heat a medium skillet over medium-high heat. Add your oil. Once hot, add your garlic and red pepper flakes, if using. Allow to cook for about a minute, just enough time to give the garlic a head start. Toss your shredded sprouts into the skillet and stir to mix everything together. Sprinkle with salt and pepper. Let cook for about five minutes, pushing the sprouts around occasionally so that they all get a chance to cook evenly. You're done when it smells fragrant and the sprout pieces are starting to get golden brown (a few might even be a bit charred). Enjoy with a big glass of wine, followed by cookies (you earned 'em!)