caramelized brussels sprouts over rice

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The weather these days has been dark and cold and weary and so today I bring you an antidote in the form of a vegetable, green and warm and bright.  I have been making brussels sprouts all sorts of ways this winter and this way – shredded, sautéed and caramelized – is absolutely delicious.

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In order to make it a meal, I served mine warm over a big bowl of brown rice.  The brown sugar that coats the brussels sprouts gives the rice a touch of sweetness, as do the raisins.  The walnuts are grounding, as is the hearty flavor of the brussels sprouts themselves.

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Eating this not only tastes good, it feels good.  And it certainly adds a brightness to the dark, cold days of winter.

caramelized brussels sprouts over rice
yield: 2 as a main dish, 4 as a side

recipe notes:  The caramelized brussels sprouts alone are a fantastic side dish.  I absolutely love this dish warm but have eaten it for lunch, cold, on a number of occasions and am always delightfully satisfied.  The following are the amounts I used when making this for just me, halving the original recipe.  If you’ve got more to feed, double or triple as necessary.

7-8 large brussels sprouts, halved lengthwise then cut into feathery slivers
1/2 Tbsp olive oil
pinch kosher salt
1 Tbsp brown sugar
2 Tbsp roasted pecans, toasted
2 Tbsp raisins
2 cups cooked brown rice, warm

1.  Heat the olive oil over medium high heat  in a large skillet.  Add the brussels sprouts and sauté for 4-5 minutes, until bright green and tender.

2.  Turn off the skillet, add the sea salt and brown sugar and toss together.

3.  Serve over warm brown rice.

source: eat live run

 

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One thought on “caramelized brussels sprouts over rice

  1. Pingback: thankful for {fall} | Recipes Remembered

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