Caramelized Brussels Sprouts with Strawberries
After the wedding I promise to post something other than vegetables, salads and smoothies all the time, but we’ve got less than 100 days to go and my dress is still a little snug!
Have I told you that we are getting married on the beach? At sunrise . . . with mimosas, our families and closest friends. I have a huge smile on my face just talking about it.
Anyway . . . This recipe is only slightly tweaked from Jenna’s caramelized brussels sprouts (at Eat Live Run). I started out with her recipe but instead of walnuts I wanted something sweet, so I added dried cranberries.
Then the other day I was out of dried cranberries but had strawberries. Even better!
I just can’t stop eating brussels spouts! Roasted, steamed or caramelized, they are all so good!
In fact we are even growing our own now. The mister just came home with tons of veggies and flowers for the garden from Home Depot. I will keep you updated on their progress.
Caramelized Brussels Sprouts with Strawberries (adapted from Eat Live Run)
12-14 large brussels sprouts
3 tbsp olive oil
1 clove garlic, minced
1 pinch salt
3 tbsp brown sugar
5-7 large strawberries
1. Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons and dice your garlic clove.
2. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds.
3. Add brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. (The only thing I’ve ever done to mess up this recipe is not cook the sprouts long enough) Add salt and brown sugar and toss together. Turn off heat.
4. Dice your strawberries last and toss them into the already cooked sprouts. Don’t cook the