Brown Sugar Brussels Sprouts

Food, like anything else goes in and out of fashion.

At any given time some ingredient is coming into vogue.

Right now, the major players are things like gourmet burgers, French macarons and quinoa.

And one of my persona favorites, Brussels sprouts.

I, like many others am a huge fan of the sprout and now I’m constantly looking for new things to do with them.

And if you are a sprout fan like I am, I am guessing you are too.

So here is another recipe to add to your growing lists and your hungry tummy.

You will need…

15 large Brussels sprouts, thinly sliced so they are more like lettuce

1 tablespoon olive oil

2 garlic cloves, minced

1 shallot, thinly sliced

2 tablespoons brown sugar

¼ cup pecans, roughly chopped

Juice of 1 lemon

Salt and pepper to taste

Start by heating the garlic and olive oil over medium heat in a large sauté pan.

Heat the garlic until it becomes fragrant, about 2 minutes and add the shallots to the pan.

Cook for an additional 3 minutes, until the shallots have started to softened.

Then, add in the Brussels sprouts and the pecans and sauté them for five minutes. Until they are bright green and tender.

Season with salt and pepper and add the brown sugar and mix will.

Cook for an additional 2 minutes then squeeze the lemon juice over the sprouts.

Serve hot.

Love and Beer Floats

Angela

Brown Sugar Brussels Sprouts

15 large Brussels sprouts, thinly sliced so they are more like lettuce

1 tablespoon olive oil

2 garlic cloves, minced

1 shallot, thinly sliced

2 tablespoons brown sugar

¼ cup pecans, roughly chopped

Juice of 1 lemon

Salt and pepper to taste

Start by heating the garlic and olive oil over medium heat in a large sauté pan.

Heat the garlic until it becomes fragrant, about 2 minutes and add the shallots to the pan.

Cook for an additional 3 minutes, until the shallots have started to softened.

Then, add in the Brussels sprouts and the pecans and sauté them for five minutes. Until they are bright green and tender.

Season with salt and pepper and add the brown sugar and mix will.

Cook for an additional 2 minutes then squeeze the lemon juice over the sprouts.

 Serve hot.