Health Coach Counseling

Pan Grilled Brussels Sprouts

Prep time: 
15 minutes

Prep notes: 
Do not overcook

Cooking time: 
20 minutes

6 people

1/2 lb Brussels Sprouts - sliced in halves 1/2 Onion - finely chopped 3 Cloves of Garlic - finely chopped 1 Serrano Chili Peppers - sliced thin 1/2 Tsp. Sea Salt 1/2 Tsp. black pepper 1/4 Tsp. Cayenne Pepper 1 Tbsp. Apple Cider Vinegar 1 Tbsp. Olive Oil 1 Tbsp. Agave Syrup 1/2 Cup Chopped toasted almonds. (All ingredients are organic)

Place the olive oil in an 8-10" grill pan and heat on medium-high until it slightly sizzles. Place the sliced Brussels Sprouts, face down, in pan and grill until slightly browned. Add onion, garlic and Serrano peppers. Fold gently into the Brussels Sprouts,place a lid on pan and allow to simmer on Medium-Low until onions are almost clear. Add salt, pepper, Cayenne pepper and apple cider vinegar. Stir gently. Simmer for two minutes then stir in the agave syrup. Taste and adjust seasonings according to your preferences. If using salted almonds, you may want to reduce the amount of sea salt. Sprinkle with chopped almonds. Makes 4-6 servings. Variations of this recipe includes experimenting with different spices, removing the sweetness etc.


Happy Sexy Vegans - Sylvie Waxman