Oh....but it is!
I was introduced to brussels sprouts a little over a year ago. Umm..why the bad reputation? Since Ari is taking a short "winter" break from the grill, I've started slicing/dicing/sautéing/prepping these balls of green goodness on the stove.
Last night I whipped together my own version of THIS T-day favorite.
It was easy - FAST - and absolutely delicious.
Sweet & Salty Greens.
about 2 servings
Chop/toss bottom stems of the 'sprouts (about 12)
Slice in half then shred into strips
In sauté pan:
1 Tbs. of butter
1 Tbs. of brown sugar
Mix together and let cook on low for 30 seconds.
Add 1/2 cup chopped pecans.
Cook with butter/sugar (still on low) for 1 minute.
Add shredded brussels. Turn up the heat!
Sauté until soft and brown. Add a dash of salt. 1 Tbs. of shredded parmesan.
*For you die-hard-grillers out there - mix together some white wine, balsamic, mustard, salt, pepper, garlic...douse and drench the brussels straight on the grill until charred. Serve hot or cold the next day or the next. Yum. And - again - YUM.
**Make them like Jordana did on Thanksgiving (see pic above) in the oven. Olive oil. A fair amount salt (because I love it) and pepper.
Bake for 30 or so. Won-der-ful.
***Similar recipe that looks worth trying out HERE.