If I’m being honest, Brussels sprouts aren’t my most favourite vegetables to eat. It’s one of those veggies that I eat just because I know they’re good for me. And for the longest time, I’ve just baked them. But recently, I started sautéing them and I’m finding that they taste so much better this way. Try this recipe the next time you meal prep!
tbsp olive oil
3-4 cloves of garlic, minced
Thumb size fresh ginger, minced
2 lbs Brussels sprouts, quartered
1/2 tsp sea salt
1 tbsp balsamic vinegar
1/4 cup beef broth (or veg broth)
1 tbsp arrowroot powder (optional for thickening)
In a medium size pan over medium heat, add oil.
Once oil is hot, add in garlic and ginger and stir for a minute.
Add in Brussels sprouts, continue stirring for 2-3 minutes.
Add in salt and vinegar and stir for another minute.
Pour beef broth and stir, then lower to a simmer and cover with lid and let simmer for about 5 minutes or until Brussels sprouts are tender.
In a small bowl, mix arrowroot powder with a tbsp of water to make a slurry then add to the pan and stir.
Serve as a side a protein and carb. I served mine with some baked chicken and steamed rice.