Thursday, September 5, 2013

spicy brussels sprouts saute

 The title of this post is kind of a mouth full but I didn't know what else to call it. Usually I roast brussels sprouts and was looking for a new way to serve them. When we were at the beach we had this with polenta and sliced tomatoes (not yet sliced) for lunch. Brett loves brussels sprouts and was happy to have them a new way.

16 ounces bussel sprouts (one bag)
1 small red onion, chopped
2 cloves garlic, chopped fine
1 TB bragg liquid aminos
1 TB sherry vinegar
1/4 tsp chili flakes

Slice the busssels thinly to shred. Cook the onion for a minute or so, then add the brussels sprouts and garlic and cook, stiring a lot so they don't steam. When things begin to dry out, add the braggs, sherry vinegar, and the chili flakes, and cook until things are caramelized, about 5-6 minutes. Taste to see if you need salt and pepper. Serve warm.

three happy dogs

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