I returned from our camping trip on Monday craving water and vegetables.
I certainly don’t mean to whine and boast that “I survived off nothing but peanut butter and hot dogs”, when in reality it was exactly the opposite. I survived our camping trip off of red wine and rich food. Naturally, it was all delicious but as I finished the last buttery crumb of my ginger scone from a Big Sur Bakery run early Monday morning (worth every bite by the way!), I vowed my next meal would be a little…greener.
And as I flopped my backpack down on the floor of my house upon finally getting home later that day, I knew I needed brussels sprouts.
But not just any brussels sprouts! Whispery little brussels sprout ribbons seared in olive oil and garlic, caramelized with brown sugar, and tossed with toasted pecans.
A version of this was the first recipe I ever made from a blog, back in 2007. I was in culinary school and just beginning to discover the realm of food blogs, 101 Cookbooks being my first and absolute favorite. Heidi makes a version of these sweet shredded brussels and tosses them with crispy pan-fried tofu, a meal that me fall in love with food blogs forever.
Since then, I’ve experimented a little with the recipe and created a go-to dish that I make whenever I want to feel “healthy” (usually made after a wine and food-filled weekend or vacation) without sacrificing any flavor . These brussels sprouts are quick, easy and taste great on their own or paired with a protein or grain. The other night I ate them with some whole wheat cous-cous on the side and it was the perfect “green” meal I was craving.
I’m telling you—even if you “think” you hate brussels sprouts, try this. It will make a believer out you!
Caramelized Brussels Sprouts
serves 2-4 as a side-dish
adapted from 101 cookbooks
12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.