Monday, March 22, 2010
Brussel Sprouts with Agave & Pecans
For the past three months, I've been ALL about Brussel sprouts. I don't know why they get such a bad rep! They're great for vitamin C, folate, vitamin A, fiber, potassium, and vitamin B6. I've also heard they enhance your body's natural defenses against cancer.
Okay, I'll admit it. I always have a hidden agenda when it comes to vegetables... I want everyone to eat more of them! I want people to start loving whole, natural foods and quit all this processed sugary stuff. Poor Ash for always being my pet project. :)
I created this dish with her in mind tonight. Given that she loves warm pecans and sweet things, I thought maybe I could finally bring her over to the green side. I approached her with this dish and was immediately met with protest, "Do you know how many Brussel sprouts I have eaten for you recently?" Yes, I do. One. One broken into halves. This makes one and a half. The verdict? "You've elevated it to the level of broccoli, which I also hate... but it's not as bad as normal Brussel sprouts." Well, agave and pecans, we came close, but it's a no-go. I still love you all.
2 cups Brussels sprouts, cut in half
1 tsp olive oil
1 Tb agave nectar
Small handful of pecans
Trim the root end off the Brussels sprouts and cut in half. Bring a saucepan of water to a boil and cook for 5-6 minutes, until they are crisp-tender. Drain and rinse with cold water.
In a small skillet, warm the oil on medium heat. Add the pecans and toast for 2 minutes. Add the Brussels sproutes and saute for 2-3 minutes. Drizzle with agave and serve.