Do you remember those little green door knobs that sat on the dinner plate? Untouched. I would have a veritable stare down, thinking that if I stared hard enough they would just…disappear. However, I wasn’t allowed to leave the dinner table until I ate them. So it became a waiting game: me against the brussels sprouts and Team Mom/Dad. In the end, normally an hour later all by myself at the kitchen table, I would reluctantly eat one and they would concede.
Well, Mom didn’t serve these brussels sprouts and if she did I might have eaten more! Kid tested, too — my 7 year-old niece ate her entire serving and asked for more!
40 Brussels Sprouts, halved
5 Red Pearl Onions, quartered
1/2 cup Pecans, halved
1 tbsp Olive Oil
In a medium pan, heat olive oil over medium-high heat. Add pecans and occasionally stir until fragrant about 5 minutes. Add onions and cook 5 minutes more. Add brussels sprouts. Cook for about 20 minutes or till bright green and can be pierced with a fork.
Enjoy as a side dish with dinner!
Get your green on the inside too!
Brussels sprouts, as well as, other dark green leafy vegetables are good sources of:
…just to name a few! Who knew you could get so much from something so little?