First off, Brussels sprouts are in the cruciferous vegetable group. You know, they mingle with broccoli, cauliflower, cabbage, and other similar leafy greens. They’re really high in Vitamin K, Vitamin C, anti-oxidants, and fiber, and they’re a really low calorie option if you’re being mindful of your weight.
So, yeah. Healthy.
You know Brussels sprouts are good for you. You know you should eat them. But, you might not know what to do with these little delicious cabbage look-alike’s.
Let me help you out!
*** If making this recipe, you must use fresh Brussels sprouts.
|1 tbsp butter
1/2 pound fresh Brussels sprouts (about 15-20)
salt and pepper to taste
Warm butter over medium-low heat in a skillet.
While that’s warming, cut Brussels sprouts in half, lengthwise.
Place Brussels sprouts in skillet (make sure the butter is melted) flat side down.
Cover for 15-17 minutes (until they’re golden brown).
Avoid peeking at them, just let them be.
Season with salt and pepper.
Toss them around a little.
Serves 2. ENJOY!!!
This recipe gives the Brussels sprouts a nice nutty, crispy flavor. They’re a great addition to any meal, and they’ll make you seem fancy! GO YOU!
Do you have a favorite way to eat Brussels sprouts? Share away!
Hey y’all! I am so excited to share with you my experience from a cooking class at Little Savannah in Birmingham, AL. Little Savannah is a farm to table restaurant and bar specializing in local, fresh, healthy ingredients. No wonder I sought them out to teach me a little something!
The class was just under four hours, and the theme of the class was paleo cuisine. We spent the majority of the time chopping, cooking, and learning. After we made our food (there were five of us in the class), we all sat down together to enjoy our spoils with a nice glass of wine. It was such a fun experience, and I learned some new tricks that I’ll incorporate at home.
So what did we make?!?
- Dish 1: spinach, arugula, supreme orange, avocado, walnut, golden raisin salad in a shallot, citrus vinaigrette.
- Dish 2: Spicy sausage, veggie, egg, coconut milk soup.
- Dish 3: Gulf shrimp slaw with brussel sprouts, and fennel.
- Dish 4: Steak with root vegetable puree, and spaghetti squash.
Don’t these dishes look awesome?!? Each dish was delicious (go us!!!), that I couldn’t pick a favorite. They all had unique flavors, and I would make each dish again. And, now I know how to do it! The techniques used weren’t too difficult for all of us amatuer cooks to recieve instruction on. We did most of the prep, and cooking. Our instructor was there to offer tips, tricks, and lessons about how to cook the food, then she let us go for it. It was nice to be so hands on, I always learn better by doing. I left feeling accomplished, yet not overwhelmed. Perfect! I’ll be sharing some of these techniques in future posts, so stay tuned!
|ACTION STEP: If you feel inadequate in the kitchen, or if you just want a refresher on proper cooking techniques, I would highly recommend taking a cooking class. You’ll leave with a full belly, and a lot of knowledge to take back into your kitchen!
Happy healthy cooking y’all!