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.

BALSAMIC SPROUTS AND SQUASH:
* Please notice I am not making note of serving size or amount of Brussels Sprouts or Squash to use because this recipe can be adapted to any serving size.

• 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!

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