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!
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
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!