Friday, May 16, 2014

Balsamic Glazed Brussels Sprouts

I've never been a vegetable fan, honestly up until 4 years ago I considered my self a meat, potatoes and chocolate girl, but when I started eating healthier I started trying more veggies and have discovered the brussel sprout. 

Now I started to shred brussel sprouts and mix with chopped kale for a new twist on salad, and now I'm on to roasting and sauting. 

The last two nights I've made Balsamic Glazed Brussel Sprouts, so simple so easy. The trick is to use enough olive oil to keep the pan moist as the sprouts soak up a lot of oil. 

I prep my sprouts by peeling the outer leaves off and trimming the bottoms and then cutting them in half or quarters depending on the size of the sprouts. On medium heat, sauté the sprouts for 8-10 minutes keeping them moving in the pan and adding oil as needed. 

Once the sprouts start showing some color add a small amount of Better Than Bullion ham flavoring and continue cooking for 3-4 minutes. Why would I use the Ham flavoring you might ask? Because it tastes like bacon without the bacon calories. (Sorry bacon for cheating on you) My mom has used this trick for years with green beans. 

Deglaze the pan with balsamic vinegar and cook for an additional 2-3 minutes. Salt lightly and serve! 

1 comment:

  1. Sounds great and I intend to try it.