Kat’s Healthy Sauteed Brussel Sprouts

I’ve always been a fan of brussel sprouts ever since my culinary school days. Before then, which was around 2005 brussel sprouts were not that popular and was not found at many restaurants. These days, many of the restaurants I’ve been to in SF have brussel sprouts on their menu as either side dishes or is part of a main dish. And why shouldn’t they be, when cooked right, brussel sprouts have this amazing almost nutty flavor to them and provides texture that many vegetables can’t provide after being cooked. I love them! One of my favorite brussel sprouts side dish is cooked with red wine vinegar, lemon juice, anchovy, butter, and pecans. Oh my lord are those things addictive. They are deep fried and then tossed in the ingredients I just mentioned. Even though brussel sprouts are good for you, the frying and the butter definitely makes it a bit indulgent for me to have on a regular basis. So what I make something that is less indulgent but still packs great flavor. This is something I make at home when I want some nice crunchy greens that hold up well after sautee.

Ingredients:

1/2 lb brussel sprouts (cut in half)
1/2 lb brocolli florets
1 tablespoon minced garlic
1 teaspoon cumin
3 tablespoon soy sauce
juice of half a lemon
1 teaspoon red wine vinegar
salt and pepper
olive oil

Method:
- Use a non stick pan and heat with olive oil (just a few drizzles)
- Add your brussel sprouts and brocolli to the pan
- Add your garlic and cumin and stir everything together
- cook on medium heat until the edges turn brown and now add your seasonings ( soy, lemon, red wine vinegar, and a few drizzle of water)
- cover your pan and let it cook for 2 minutes
- Now remove pan and let everything cook and brown some more and allow the liquid to evaporate
- Taste and season your dish accordingly with salt and pepper. If you want more acidity, add more lemon juice. If you want a little kick, add a little cayenne or even siracha.

Serve this dish with some grilled chicken or fish and you’ve got yourself a nice veggie side dish that is not overly indulgent but still packs a lot of flavor.

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