To me, brussel sprouts are mini cabbage yummies that not only taste amazing when sautéed, but they are a good source of protein, iron and potassium. Also, they contain compounds called isothiocyanates [pretty big word there], which not only reduce the risk of heart attacks, but they also may help prevent cancer. Read more here.
These are very easy to prepare and you can add a side of baked salmon with Campbell’s cream of mushroom soup and couscous/quinoa for a quick and easy meal.
You can cut off the end of the sprouts but be very careful not to cut off too much or else the leave will fall apart and you definitely don’t want that.
Drizzle EVOO in the skillet and add chopped garlic. Lay the brussel sprouts on the cut side and sprinkle with black pepper. Feel free to add salt to season but you know me and my stance on salt [ick].
Keep them there until they are golden-brown [not burnt please].
Serve them up while they’re nice and hot!
Ingredients:
- brussel sprouts
- Extra virgin olive oil
- black pepper
Have you tried cooking brussel sprouts? Share your take on these babies down below.
XO, Roxy!
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