I can’t believe that my time on the Camino de Santiago is coming to an end.
I’m writing this in advance, before I depart, so I can only imagine the adventure that God will have taken my mom and I on when this post goes live next week.
I am excited to see what lessons God decides to teach me. 🙂
Although we won’t be traveling to Italy, our taste buds sure will on this recipe!
Brussels Sprouts Italiano!
I don’t know about you, but I love – and I mean love – Brussels Sprouts. And they always get such a bad wrap, but that’s because people don’t cook them to their highest potential! Frankly, boiling the crap out of them and then drowning them in butter just doesn’t do them justice. There is a dignity that the humble brussels sprout possesses that can only be highlighted in the caramelization process.
Low and slow, baby. Low and slow.
Well, this dish makes the humble brussels sprout the star of the show.
And it’s Grain and Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!
Here’s What You Need: (Serves 1)
12 Brussels sprouts, halved
4 mushrooms, sliced
1 handful of grape tomatoes
1/2 onion, sliced
1 garlic clove, minced
1/4 tsp dried basil
1/4 tsp dried oregano
fresh basil, chopped
Salt and pepper
In a large, nonstick skillet, sauté your brussels sprouts over medium heat for 7 minutes per side, in 2 Tbsp EVOO, salt, pepper and half of the dried basil and oregano. Do this by placing them cut-side-down, and then let them sit and brown for about 7 minutes. Then, flip each sprout, and let sit for another 7 minutes.
Meanwhile, in a separate nonstick skillet, brown your mushrooms using the same technique for 4 minutes per side, in 1 Tbsp EVOO. (By allowing the vegetables to cook untouched and unstirred, it lets them form that beautiful caramelization and golden brown color!) Then, add your onions and an additional Tbsp of EVOO, salt, pepper, and the other half of your herbs, and let them soften for about 3 minutes, before adding in the tomatoes and garlic. Let those cook for another 3 minutes.
Finally, combine the onion and mushroom mixture with the Brussels sprouts and toss together.
Before serving, stir in the chopped basil.
There’s nothing better than Brussels Sprouts and those homey Italian flavors. It’s seriously the best combination ever. The fresh basil compliments the bright tomatoes and earthy mushrooms. And the oregano and basil give it a nice, hearty warmth.
And the textures are fabulous! The brussels sprouts are nice and perfectly crunchy. They’ve softened just the right amount where they’ve still got a nice bite, but are a tiny bit soft on the inside. And they’ve caramelized wonderfully, giving them a delicate, almost sweet note. The onions have also caramelized, and have become almost slurpy. Finally, the little cherry tomatoes explode in your mouth, giving you a surprise *burst* of juicy sweetness.
This meal is Italian at its finest. It really elevates the Brussels sprout to “superstar” status!
Time to hop on a plane and head back to the States! I can’t wait to share with you all about my trip!
See ya tomorrow morning on the Podcast! (Which is free, every day, all this week, so be sure to check it out!)
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