Maybe it is because it is spring and it’s green everywhere. Or maybe after eating green green curry from Volathai steeped in brussel sprouts (which by the way I have never seen brussel sprouts in Thai food until then). Lately I have been experimenting with new recipes for brussel sprouts, or fresh asparagus or fresh artichoke, kale, spinach, you name it. Green is the theme!
Brussel sprouts are so tasteless most of the time, that it is hard to find a perfect recipe for it. The best so far has been with sphagetti squash. This recipe is from the Eat Live Run blog and turned out very good as a side dish or even a main dish when you are not that hungry.
10-12 brussel sprouts (washed, rinsed and sliced)
1 tbsp olive oil
1 garlic clove minced
1-2 tbsp brown sugar
1-2 tbsp pecans or walnuts
salt to taste
Heat the oil in a pan. Add the minced garlic and fry until lightly brown. Add the sliced brussel sprouts and continue frying for 4-5 min. Add sugar and salt to taste. Add pecans. Continue frying until all moisture is absorbed. Serve hot. Makes one serving.