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January 28, 2010

Spicy Brussels Sprouts

Spicy Brussels Sprouts

As I've mentioned before I'm a recent convert to Brussels sprouts. When you think of this vegetable most often you think of dull, tasteless and boring, but they really don't have to be! This version is a spicy twist that makes a fabulous side dish, or even a really good meatless main course paired with a salad. They are easy, tender, spicy, healthy and delicious. What's not to like?

What You'll Need:
Extra virgin olive oil
1 pound of Brussels sprouts
4-6 cloves of garlic minced
Coarse sea salt
Freshly ground black pepper
Crushed red pepper flakes

Cut the stem end off of the Brussels sprouts and cut them into slices. Place in a large glass bowl:

Spicy Brussels Sprouts: Sprouts

Mince garlic and add to the Brussels sprouts:

Spicy Brussels Sprouts: Sprouts and Garlic

Next add coarse sea salt (I like the Celtic variety), freshly ground black pepper and crushed red pepper flakes:

Spicy Brussels Sprouts: Salt and Peppers

How much you add is according to taste. I like things spicy so I add a lot of both varieties of pepper. If you're not a spicy person use less.

Add a drizzle of olive oil and toss to coat:

Spicy Brussels Sprouts: Tossed and Ready to Cook

Preheat pan over medium to high heat. You want your pan screeching hot! Add a thin layer of olive oil and cook, stirring often until Brussels sprouts are tender and slightly browned in places:

Spicy Brussels Sprouts

Serve immediately.

Notes: No notes for this one.

Posted by Dianne at January 28, 2010 11:17 AM

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Comments

I am going to have to try this. Admittedly, Brussels Sprouts have not always been my favorite, and I have tried to make them many different ways to please my palate. I'm going to give it a shot your way - who knows, maybe I'll add another green vegetable to my rotation?!?!?!?!

Posted by: Melissa at January 29, 2010 12:44 PM

My palate has changed as I'm getting older. I couldn't eat them before, but now if they are made properly I actually enjoy them!

Posted by: Dianne at January 29, 2010 5:46 PM

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