I am absolutely in love with brussel sprouts second to my husband they are something I partake in daily and I look at them like candy! Most people think I am crazy at first, but then I show them how to cook them right and my love for them spreads like wild fire!
This is a great recipe as a side dish a lunch or even a vegetarian dinner. The flavor is impeccable and it is very easy to make (especially if you by the sweet potato noodles). It tastes great for left overs too! So don’t knock the brussel sprouts, until you have tried this delicious treat!
Ingredients
2 tablespoon avocado oil (olive oil is fine too)
1 package of sweet potato noodles or 1 1/2 cups of sweet potatoes
1 cup sliced halved brussels sprouts steamed
1/4 cup unsweetened dried cranberries
1-2 tablespoon raw pecan pieces
dash of pepper
dash of salt
Maple vinaigrette:
1 tablespoon real maple syrup
2 tablespoon melted coconut oil
1 tablespoon balsamic
1 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
dash of pepper
Directions:
- In a large skillet over medium heat and add in 1 tablespoon of the oil. Once the oil heats, add in the sweet potato noodles, and let cook, tossing occasionally, for 7 minutes or until cooked through and soft and place in a bowl remove from heat.
- In a microwave safe dish or ziploc microwave bag, place sliced brussel sprouts and cook for 4 to 5 minutes or until soft and moist.
- Put all of the ingredients for the dressing into a small bowl and whisk thoroughly. Set aside.
- Place the remaining oil into the large skillet and place back over medium heat. Add in the brussels sprouts and season with salt and pepper. Cook for 5 minutes, stirring often, until brussel sprouts start to char. Add in the pecans and let cook another 1 minute to lightly toast.
- Transfer the cooked brussels to the bowl with the sweet potato noodles and add in the cranberries and drizzle with dressing.
Enjoy!
Fit Chic