My friend sent me this recipe a few weeks ago. My first attempt was … just an unmitigated disaster. I should have known it would be. One, I don’t like shallots. Two, I don’t like brown sugar in anything that isn’t a cake or a muffin. I actually shed a tear when I threw away all those brussels sprouts… So sad to see them go, uneaten… because they were terrible. I’m sure the recipe itself is amazing, just not for me.
I decided to give this a second try, but to do it in my own way. And… it worked out. Really well.
This, like everything I make, is super easy. I’m not a very good cook. I can bake, but that’s because baking is exact. Cooking can be, but if you do one thing wrong, or don’t time something right, whatever you were making is ruined.
Now, I can eat all these in one sitting, but for the normal person this makes 2 or 3 servings and is a great side dish. Keep scrolling for the nutrition info according to this recipe calculator.
Here’s what you need:
- 1 lb of brussels sprouts
- 2 tbsp olive oil
- 2 tbsp brown mustard
- 1 tsp amber agave nectar
Here’s what you do:
- Wash your sprouts, dummy.
- Cut the hard stems off the sprouts, remove all the gross looking leaves, then cut each sprout into four pieces. I don’t slice, I cross cut them.
- Heat the olive oil in a large frying pan, preferrably non-stick
- Put the brussels sprouts, Agave, and brown mustard in the pan
- Mix all the ingredients together, and make sure they’re mixed together really well
- Cover the pan and cook for 5 minutes, stirring occasionally so they don’t get welded to the pan
- The sprouts should end up looking a little browned and bright green, kind of soft, but not mushy
- Eat, enjoy, tell me if you love them!
This is for the TOTAL recipe, and the calories are almost all in the oil:
by Stephanie
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