I can’t remember the moment I fell in love with Brussels Sprouts. They have become a simple, delicious and loyal part of my culinary repertoire. I like to center my meal around what most people consider to be side dishes because after years of trying to be more entree friendly, it just doesn’t satisfy me. I ate this bowl of Brussels sprouts as my main dish with some fresh butter beans (in olive oil and mineral salt) on the side. We started the meal with a cheese course, another obsession in our household. I follow what feels natural to me when I eat- and my body always knows exactly where to lead me. Trust yourself and you’ll find an amazing balance.
Brussels Sprouts: More than a Side Dish
Note: I usually serve 10-15 Brussels sprouts per normal person. If you’re like me and you are going to feast on them, then increase!
Ingredients:
30 Brussels sprouts
2-4 TBSP organic extra virgin olive oil (based on preference & taste). For cooking I use 365 brand Organic Extra Virgin Olive Oil
4 Quart sauce pan
1/2 tsp Himalayan pink salt
3 hearty pinches of black pepper
Prepare:
Cut bottoms off sprouts, slice in half and rinse
Heat olive oil in large sauce pan, add sprouts
Toss around in the olive oil
Add salt and pepper
Cook on a medium flame and cover the pan loosely. Continue to stir the sprouts. After about 8 minutes, turn up the heat to brown them just a bit, but not so much that the bright green color starts to dull overall. Cook total of 11 minutes. Finish with a nice drizzle of some special olive oil, such as the delights from the McEvoy Ranch. Eat now!
