Caramelized Brussels Sprouts

Not too long ago, I read that brussels sprouts were the most hated vegetable, but I swear, if you follow this recipe, they may just become your favorite!  These were so delicious that I opted to have another helping of them instead of eating dessert.  That says a whole heck of a lot!  The recipe says that it feeds four as a side dish...but last night it only fed two since Andrew and I just kept nibbling on them. You should have seen the horrified look on Andrew's face when he realized that I had finished them all off.  You'll just have to trust me, but I have never seen him look so upset over a vegetable.  And I can't remember ever being so excited over a vegetable!

The rather mellow flavored brussels sprouts are crisp-tender and meld perfectly with the sweet brown sugar and the crunchy toasted nuts.  I didn't make any major changes to the recipe and it was a perfect, and healthy, side dish that I will add into my regular rotation.  Although, I do think adding a little bacon or pancetta might be nice too...

Caramelized Brussels Sprouts
recipe from Eat, Live, Run

12-14 brussels sprouts
1 tablespoon olive oil
2-3 cloves of garlic, finely chopped
2 pinches of kosher salt
2 teaspoons dark brown sugar
1/4 cup chopped walnuts, toasted

Slice each brussels sprouts into thin ribbons.

Heat olive oil in a large skillet over medium heat and saute garlic for about 30-45 seconds, or until it becomes fragrant.  Add the brussels sprouts and continue sauteing them for another 5 or so minutes, until bright green and crisp-tender.  Add salt and brown sugar and stir to combine.  Finish by sprinkling the nuts over top.  Give it all a good stir and it's ready to serve.