I might be one of the strangest people you know because I actually crave brussel sprouts. I didn’t like them when I was little but ever since I started on my journey to be healthier and subsequently losing 100 pounds, I love all kinds of vegetables.
Since cutting out processed foods and exploring new ones, my taste buds have changed. It sounds weird but I taste things differently now. Sweets are now way too sweet, sours too sour and salty too salty. One thing that changed in the opposite direction was that I now like spicy foods a lot more than before. Just a curious observation I guess.
Roasting these teeny tiny cabbages brings out the flavor and softens them up without making them mushy. It’s so quick and easy. If you were so inclined, you could even mix in a 1/4 cup of cooked crumbled bacon in the recipe.
1 teaspoon coconut palm nectar or coconut palm sugar (can sub with brown sugar but recipe will not be paleo if you use it)
pinch salt and pepper
**Optional: 4 slices crispy bacon**
**If using bacon, cook until crispy then finely chop**
Chop nubby off of the brussel sprouts and peel off any unattractive leaves. Slice brussel sprouts in half and finely chop until shredded. I used my food processor to shred them but you can do it by hand too.
In a large skillet heat oil and add onion, garlic, vegetable broth, salt/pepper and coconut palm nectar. Saute for a couple of minutes on medium, stirring making sure everything is combined.
Stir in brussel sprouts and combine. (If using bacon, add that as well)
Continue heating on medium to low for about 15 minutes stirring every couple of minutes. The mixture should crisp up and start to brown. Make sure to stir so that it crisps up throughout.