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Balsamic Brussels Sprouts

May 4, 2012

I think that brussels sprouts are adorable.  There is just something about these mini-lettuce balls that makes me want to talk to them in baby talk and play peekaboo.


Me (in baby voice): You cutey-wooty. What are we gonna make you up in to tonight?

Brussels Sprouts: …

Me: I thinky you would be yummy-licious with some balsamic and honey… Wouldn’t you just be yummy-licious…wouldn’t you, oh, wouldn’t you…

Brussels Sprouts: …

Me: You’ll be so tasty-rific, yes you will! Yes you will, oh, yes you …

Roommate: Sarah, are you talking to the brussels sprouts again?


Well, uh, enough about me. Let’s talk about the brussels sprouts.

Grab 6 or 7 sprouts. (This is good for a single large serving or a couple of servings as a side)

Remove the very end of the core, right at the bottom.  Then chop thinly; the finished product should be more or less shredded.

In a pan on your stove, heat up two or three tablespoons of olive oil. Add your brussels sproats.  If you have a sweet onion on hand, chop up some of that and throw it in the mix.

Saute until the onion becomes translucent.

Then add:

1. One tablespoon of honey
2. Three tablespoons of balsamic vinegar
3. One clove of chopped garlic
4. Salt and pepper, to taste

You can make this dish carnivorous by adding some sweet Italian sausage. (See below!) Just add it while you are sauteing the onion and sprouts. Add more oil/balsamic/honey as necessary to accommodate.

You can make this dish carb-a-licious (I promise no made up words next post) by adding it to pasta.

My orecchiette!

Happy weekend, friends.  And remember, talking to your food helps it to grow.

One Comment leave one →
  1. May 4, 2012 1:47 pm

    Haha — Brussels sprouts are super cute! Little baby cabbages. This looks really good!

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