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I Finally Like Brussels Sprouts!

For years, I’ve known that brussels sprouts are really little tiny heads of nutritional goodness, but….. they just weren’t my favorite.  You can’t beat these little cabbage-like veggies for the amount of Vitamin C and Vitamin K they contain, not to mention their protection against cancer and even DNA damage. (Click here for more nutritional information). But let’s face it, most people aren’t crazy about them because of their taste.

When they started showing up in the grocery stores for the holidays, I was bound and determined to figure out a better way to prepare them.  (I love getting them fresh on the stalk, usually at Trader Joe’s.  Most of us have no idea where food comes from anymore!)  I decided to caramelize them because everything tastes better that way. Here’s my super easy, you gotta try it, recipe:

Remove the old/bad leaves from the sprouts, soak a bit to make sure they are clean, and cut in half.  Meanwhile, slice an onion and saute in coconut oil until soft and caramelized.  Remove from pan.  Take brussels sprouts and put flat side down in hot saute pan (you should have a bit of coconut oil left from onions).  Let them cook until brown, then turn.  After they are browned all over, add just enough water to cover the bottom of the pan and cover.  Steam until softened.  Add in the onions, season with salt and pepper and anything else you like on your sprouts, stir, and serve.  Fabulous!