I love when an experiment works. This side dish was created from leftover ingredients in our refrigerator. I literally opened the veggie drawer, assessed and started sauteing. Because that is what I do people, I saute. Pretty simple.
A little background. I never use to be a fan of Brussels sprouts.Yuck, yuck, yuck. The thought of them made my nose wrinkle in disgust. Why? Who knows!
Somewhere along the way it changed. I cannot really pinpoint when but it happened. Now, I could eat them as my veggie for every meal. I have a couple Brussels Sprout side dish recipes saved in my back pocket, but I do think my latest kitchen creation is worth a Blog Post.
- 1 Tbsp of Olive Oil
- Brussels Sprouts
- Summer Squash / Yellow Zucchini – sliced then halved
- 2 Garlic Cloves – Minced
- Balsamic Vinegar to taste
- Salt & Pepper to taste
I can see why people steer clear of certain foods. They are intimidating. Mango, Avocados, Brussels Sprouts – why, why, why do you look so complicated? Well, let me tell you that I found this little gem of a video and it truly helped.
Prep the Brussels Sprouts. I follow this video by washing, cutting the Brussels Sprouts in halves, cutting the stock and scoring.
While you prep the Brussels Sprouts, add 1 Tbsp of Olive Oil to a pan on medium high. Once heated add the Brussels Sprouts and cook for about 2 – 3 minutes. Then add the halved Squash, minced garlic and season with salt and pepper. I like my Brussels Sprouts slightly seared so I add then first to get the cooking time started. Remove from pan and drizzle with Balsamic Vinegar to taste. Enjoy!