Sunday, April 28, 2013

Carmelized Brussel Sprout Salad

With so many transitions happening in my life...learning how to best balance yoga teacher training, a work schedule that keeps getting busier, a long distance beau, etc. etc. ...I've really been slacking in the recipe department lately. Not because I haven't been cooking, but with multiple projects going on, the cooking/blogging/photographing project seemed to demand more time than I had to give it. So, I've refocused my efforts a bit and evolved more into health tips and topics that answer health and nutrition questions I get asked on a very regular basis. However, working on recipes is an absolute blast and I'll forever be glad to keep sharing the nutrition love.

This recipe takes one of my all time favorite ways to eat brussel sprouts but with a little twist. Maple syrup and a dab of lemon juice are an absolute divine way to enjoy these little bites of goodness. By slicing the sprouts thinly, cabbage slaw style, the flavor can meld in, and the leaves will get caramelized (you have to limit your stirring to caramelize though...patience little ones!).

Caramelized Brussel Sprout Salad


3 tablespoons Earth Balance or other margarine
1/2 onion, diced
2 large garlic cloves, minced
3 cups brussel sprouts, sliced thinly
1 tablespoon fresh lemon juice (about 1/2 lemon)
3 tablespoons maple syrup
pinch of cinnamon
salt to taste


Melt earth balance margarine in a skillet. Toss in onion and garlic. Cook until aromatic, about one minute. Toss in the sliced brussel sprouts, lemon juice, maple syrup, and cinnamon. Add salt to taste. Cook until brussel sprouts tender.

Serve immediately and enjoy!

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