I have been so busy lately, I had to skip my usual Friday post. The hustle is real in my life and it all surrounds work, traveling (for work) and normal family chaos. The upside is this work trip is taking me to places I’ve never been and will make for some awesome blog posts, I’m sure! I am so excited to explore all the foods in London, Geneva, Zurich, Milan, and Munich. What trip would be complete without a visit to Oktoberfest? Once this trip is over, things should start to settle, slightly. Though thinking ahead to November we kick off a super busy end to this year. Birthdays, Disney, Holidays, so much fun, and so much Serenity Compound. But back to the food, what a comeback…Brussels sprouts?! Yes! I know, not everyone is a fan, but I have come to love them. To a point that If they are roasted, or better have some bacon on them, I would choose them over chocolate. This recipe is a new one. I actually found it while I was on vacation. I was looking through a cookbook and it said serve these to someone who doesn’t like Brussels sprouts, and they will love them. Ok maybe not exactly, but basically. So I had to try them. I will admit, at first, when I was mid-making them, I wasn’t sure. I mean I was way out of my comfort zone with sprouts. I roast them mostly, but sauteed, not so much. I was more than pleasantly surprised when I tasted them. The ginger is so delicious in this. The original recipe called for water rather than broth, but I loved it with the broth. It added another layer of flavor that was fantastic. Honestly, I think anyone who wasn’t a fan of sprouts, would definitely enjoy them after this.
Shredded Gingered Brussels Sprouts
- Trim Brussels sprouts. Cut sprouts in half, then cut crosswise, into thin slices.
- Heat a large skillet over medium-high heat. Add sprouts and cook for about 2-3 minutes, or until they begin to brown lightly. Add oil and toss to coat. Stir in the onion, ginger, garlic, salt and pepper. Add broth. Reduce the heat to medium and cook, covered, for 1-2 minutes or until the vegetables are tender.
Barely adapted from Taste of Home.