If you would have told me 20 years ago that brussel sprouts would be one of my favorite vegetables, I probably would have laughed in your face, or turned up my little nose! Because let me tell you brussel sprouts do not look that appetizing to a little kid. They are green, leafy and to be honest kind of ugly! So how did I go from loathing brussel sprouts to loving them? I have no idea! But honestly I love them!
I whipped these little green guys up the other night as a nice veggie side for our chicken. Let me just tell you that between Derek, my sister and I there were no leftover brussel sprouts! I guess they were a hit! I pan seared these little green guys in coconut oil with onion and garlic until golden brown and slightly crispy. I then finished them off with a sweet and spicy "glaze" that I think elevated the whole dish! Make them as your next side, maybe you will even get your picky veggie eaters to eat their veggies!
Sweet and Spicy Brussel Sprouts
2-3 Cups Brussel Sprouts Halved - Outside leaves discarded
2 Teaspoons Coconut Oil
1/2 Medium Onion Roughly Chopped
2 Garlic Gloves Minced
1/2 Teaspoon Ginger
Salt and Pepper to Taste
2 Tablespoons Reduced Sodium Soy Sauce
1 Tablespoon Honey
1 -2 Teaspoons Chili Garlic Sauce - Depending on how spicy you like them!
1- In a large skillet heat coconut oil until melted. Add onions and sautee until tender. Add in garlic and cook until fragrant.
2- Add halved brussel sprouts to skillet and cook until golden brown (about 15 min).
3- In a small bowl mix together ginger, soy sauce, honey and chili garlic sauce. Whisk ingredients together until well combined. Pour over brussel sprouts and let cook an additional 3-4 minutes.
4- Serve immediately!