I found the recipe for the brussels sprouts on Pinterest. I cannot describe how wonderful this dish turned out! I omitted the nuts from the brussels sprouts -- mostly because I was lazy and didn't want to toast them. The sprouts have the perfect mix of veggie and sweet. The texture turned out wonderfully. I served this with my Hoisin Glazed Salmon. Although all three dishes in that meal were a little sweet, the flavors actually turned out well together. I would highly suggest this side dish with steak or chicken. Enjoy!!
Serves approximately 3-4 as a side.
12-14 large brussels sprouts
1 Tablespoon olive oil
1 glove garlic, minced
pinch sea salt
2 Tablespoons brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted (optional)
Cut off stems and slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender (or longer if you like them more well-done, like me). Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.