Caramelized Brussels Sprouts | adapted from EatLiveRun.com | Serves 2-4 as a side dish
I didn’t like brussels sprouts as a child, but now I love them. So when I found this recipe on Pinterest and had to try it. The pressence of molasses in the brown sugar really took the brussels sprouts to another level. I was surprised at how reminiscent the flavors were of Asian cusine. This dish does double duty as a perfect side or a main dish– think salad for lunch (with a glass of Sauvignon Blanc).
12-14 large brussels sprouts (fresh, not frozen)
1 tablespoon olive oil
1 clove garlic, minced
pinch of sea salt
2 tablespoons brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Slice each brussels sprout very thin until you have a mound of ribbons. Heat the olive oil over medium high heat 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.