Daily Recipe: Melissa’s Sauteed Brussel Sprouts
Happy holidays! Most of you are probably cozied up with your family, celebrating the season. If you’re still looking for a last-minute dish, consider brussels sprouts. We just got some from Oak Hill Farms, and they’re a thing of beauty.
It’s common for people to scrunch up their nose at the thought of brussels sprouts. They are the vegetable that children tend to give the cold shoulder.
Sure, they can smell a little strange but when prepared properly, they have incredible flavor and texture.
We are lucky to have customers who love to talk about food. This results in backyard lemons, pop-up dinners and general merriment over our shared love of food. A few days ago we got a GREAT recipe from one such customer and it sounds like the perfect way to prepare brussels sprouts.
It’s extremely simple to boot, so if you’re scrambling for a last-minute dish to serve at your holiday dinner, we’ve got the perfect idea.
Happy holidays, and happy eating!
Melissa’s Sautéed Brussels Sprouts
From: One of our Lovely Customers
- 1 pound of brussels sprouts
- 1/2 onion
- Coconut oil
- Balsamic vinegar
- Olive oil
- Toasted pecans or walnuts
- Dried cherries (optional)
- Bacon (optional)
Quarter or half a pound of fresh brussels sprouts. Saute in a pan with some onions in a little coconut oil until they’re slightly browned. In a separate saucepan, warm some balsamic vinegar, a little olive oil, and some honey. Toss the brussels sprouts in this dressing. Top with toasted pecans or walnuts.
You can add some bacon while you’re browning for a more savory taste. For a sweeter taste, toss in some dried cherries or cranberries after you get everything browned.
(Photo from: Oak Hill Farms)