These little darlings are a life saver! I tried them a couple months back when I started the diet. Before that, I never thought much of Brussels Sprouts. But this recipe, me-oh-my!
I can’t get over how delicious they are with grilled steak. Why, I’ll even eat them for lunch with left over baked chicken or whatever else is in the fridge. Mmmm.
All you need is a small bag of Brussels sprouts. Rinse with water, pat dry and cut off the stem. Then slice them in half.
Next, grab a clove garlic to two and mince. I use a garlic press to do this.
Melt a tablespoon of butter in a pan. Then add some extra virgin olive oil. Let it get all warm and melty. Add Brussels sprouts. I place them sliced side down so that they brown up a bit. Add minced garlic. Stir, stir, stir. Add kosher salt to taste.
Sauteed to desired consistency. Add more butter or oil if necessary. And try not to burn the garlic … because it will get a kinda bitter.
Pan Sauteed Brussel Sprouts
Rinse Brussels sprouts with water and pat dry. Cut off the stem and slice in half. Melt 1 tablespoon butter in a pan over medium heat. Add 1 tablespoon extra virgin olive oil. Place Brussels sprouts in pan sliced side down. Add garlic. Stir and toss to desired consistency. Add kosher salt to taste.
Here’s a little ‘no sugar’ grocery list for those of you on Phase One of The 21 Day Fast Diet … Ezekiel bread, Laura Scudder peanut butter, bananas & apples & grapes & clementines, Brussels sprouts, garlic, butter, half & half, avocado, milk, shredded wheat … got any more ideas?
Happy healthy eating!