Caramelized brussel sprouts


Here’s the recipe featured on KIMT News 3 First at Four, courtesy of Registered Dietitian Megan Conlon of Hy-Vee West in Mason City.

Caramelized Brussels Sprouts   serves 4

All you need:     

  • 12-14 large Brussels sprouts
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • pinch sea salt
  • 2 tsp brown sugar
  • 1/4 cup roughly chopped pecans or walnuts, toasted
  • Optional: fresh orange juice, minced fresh ginger

All you do:

  1. Slice each Brussels sprout very thinly until you have a mound of feathery Brussels sprout ribbons.
  2. Heat the olive oil over medium-high in a large skillet and sauté the garlic for 30 seconds.
  3. Add the Brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender.
  4. Add sea salt and brown sugar and toss together.  Finish by adding toasted nuts. Optional: squeeze a few tablespoons of fresh orange juice over dish or add some minced fresh ginger for some extra heat.
  5. Enjoy!

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