Everyone Loves Brussels Sprouts

I don't know why brussels sprouts have such a bad rap. They are like the iconic food that every kid grows up hating, and every adult has scarring memories of being forced to eat. What gives? Brussels sprouts are not only delicious, but they are freaking adorable. They are like little miniature heads of lettuce... And let's be real, pretty much anything in "mini" form is stinkin' cute.

I'm a firm believer that if you hate brussels sprouts, you've just never had them prepared for you in the right way. Because I imagine that gnawing on a little rock of lettuce and trying to choke down gummy bites of a green nemesis would be pretty terrible. But caramelized brussels sprouts? With delicious seasonings? Shredded into pretty ribbons? How could that not be delicious? Have faith.

It's delicious. And it's easy. This has become a staple recipe for me, when I grab a bag of brussels sprouts at the store without a plan. This works every time.

Caramelized Brussels Sprouts

Ingredients

• 12-14 large brussels sprouts
• 1 tbsp olive oil
• 1 clove garlic, minced
• pinch sea salt
• 2 tbsp brown sugar
• 1/4 cup roughly chopped pecans or walnuts, toasted

Procedure
1. Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. 

2. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. 

3. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. 

4. Add the sea salt and brown sugar and toss together. 

5. Finish by adding the toasted nuts.