Growing up in Holland, I’ve had my fair share of Brussels sprouts. Since my parents weren’t the most adventurous cooks they were served overcooked and plain. Needless to say Brussels sprouts weren’t my favorite vegetable. Who would have thought that one day I would promote these green fellas?!
Brussels Sprouts rank high in the top 10 healthiest vegetables. They are rich in fiber, packed with vitamin A and C and have anti-cancer properties.
I’ve found a way to make them so tasty that I actually cleaned up my plate!!! My parents would be sooooo proud of me They were so good that I decided to serve them on our Thanksgiving dinner!
- 16 oz (about 30 Brussels sprouts)
- 2 tbsp maple syrup
- 2 tbsp olive oil
- Handful sweetened cranberries
- Handful hazelnuts
- Tiny bit of salt
- Trim the stem ends and remove the outer layer of the sprout.
- Rinse the sprouts with water and cut them in half.
- Boil an inch water in a pot into which your steamer basket fits.
- Steam the Brussels sprouts for 10 min.
- Heat up a frying pan with 2 tbsp olive oil.
- When hot transfer Brussels sprouts to frying pan, try to lay the sprouts on the flat side first.Keep an eye on them, they’ll get nice and brown quickly.
- Turn them over and stir for another minute.
- When they are almost ready poor in the maple syrup and toss the sprouts until evenly coated.
- Place the sprouts on a dish and sprinkle a tiny bit of salt on them.
- Mix in the cranberries and hazelnuts.