So Good Side Dish

While we were visiting Mommy, supper plans changed quickly one night. So she whipped Miss Susie's Chicken Casserole out of the freezer. (I didn't know you could cook it straight from the freezer, but it worked. Takes about an hour in the oven for an 8x8-inch foil pan.) And then she made a recipe that her family likes. Brussels sprouts! How many children like brussels sprouts? Who keeps brussels sprouts on hand?

But this recipe was wonderful. If you think you don't like this vegetable, it's worth trying them one more time. These are shredded first which I think changes them completely. I am definitely adding this to my own recipe repertoire. You're not going to believe how good this is.

Caramelized Brussels Sprouts   
        ...recipe from Eat, Live, Run

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

Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat olive oil over medium hight heat in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Serves 4 as a side dish.

Thank you Mommy for sharing a great new recipe. Have any more I don't know about?