Recipe by Cyndi Amaya
It’s definitely hard trying to get everyone to eat their vegetables, not only kids. Sometimes even adults can be reluctant to get their recommended daily intake of vegetables especially if those vegetables are infamous for being an acquired taste, like the Brussels sprout. To me, this veggie gets such a bad rep without much reason. When cooked properly, Brussels sprouts create a caramelized sweetness that could make anyone fall in love. Add a spicy element to it and you’ve got a perfect combination of sweet, salty, and spicy that can transform anyone’s previous distaste of this superfood.
This Garlic and Chili Brussels Sprouts recipe is my way of making my family fall in love with this mini green veggie. Just barely blanched and then sauteed in spice and garlic make it the perfect side dish to any meal. For some added flavor, sautee some bacon or Pancetta along with the chili; but since it’s Meatless Monday, we don’t need to try to fix something that’s not broken!
Calories per serving: 125 per serving
Prep time: 5 min
Cooking time: 5 min
Total time: 10 min
3 cups halved Brussels sprouts
2 tbsp olive oil
1 1/2 tbsp minced garlic
3/4 tbsp crushed red chili flakes
1/4 tsp cayenne pepper
1. Bring a medium saucepan of water to a boil and add sea salt. Blanch halved Brussels sprouts until bright green, about 30 seconds. Drain and set aside.
2. Heat olive oil in a skillet or wok over medium heat. Add garlic and chili flakes and sautee until golden brown, about one minute. Add Brussels sprouts, cayenne pepper, additional sea salt and black pepper to taste. Mix well and sautee until sprouts become tender, about 4 minutes and serve promptly.