RECIPES

Braised Brussels Sprouts

brussels sprouts recipe

September 1, 2018

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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Braised Brussels Sprouts

 

We keep hearing that people don’t like Brussels sprouts, which probably means they don’t like overcooked, soggy, strong-tasting vegetables by any name! We understand completely, which is why we eat our sprouts blanched, browned and braised in a savory mixture that’s healthfully addictive.

Note: My childhood was spent with soggy Brussels Sprouts so I know firsthand how yukky that can be! It turned me off them until I hit 45. Then I discovered the art of making them in an iron skillet and browning them to perfection.

brussels sprouts recipe

 

Total time: 25 minutes

Active time: 15 minutes

 

1 pound Brussels sprouts (trimming the ends)
2 tablespoons olive oil
Pinch sea salt
1 tablespoon thinly sliced shallots
2 garlic cloves, minced
¼ cup finely chopped pecans or pine nuts or walnuts
2 tablespoons dry white wine or veggie stock
½ teaspoon wheat-free tamari
¼ teaspoon sea salt

Bring a large pot of water to a boil and prepare an ice cold water bath in a large bowl. Add the trimmed sprouts to boiling water and cook until tender-crisp, about 3 minutes. Do not overcook! Drain the brussels sprouts and immediately plunge them into the ice cold water. Drain and cut each sprout in half through the stem.

Heat the olive oil and and a sprinkle of sea salt in a very large iron skillet over medium heat. Add the sprouts, cut side down, and cook until browned on the bottom, about 5 minutes. Stir in shallots and garlic and cook until fragrant and soft, about 1 minute.

Toast the pecans in a separate frying pan until golden brown, about 4 minutes.

Stir the pecans into the sprouts while the pan is still hot. Add the wine, tamari, salt and pepper and stir to reduce liquid for a minute. Remove from the heat and serve right away.

 

Makes 4 servings

 

Note: To prepare an iron skillet for frying, you can make it non-stick by rubbing it with olive oil and then lightly sprinkling with sea salt.

 

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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