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Thursday, July 9, 2015

No Baseball, Just Brussels Sprouts

Today we take a break from my obnoxious baseball mom photos to bring you a recipe for Brussels Sprouts.

Oh, I can just picture the joy on your faces.

The Lord is good and worthy to be praised, is He not, friends?

Perhaps you read my post about the one time I got a chance to go to the Farmer's Market this summer.  I have had zero chances to return.  But I promised a post on what I was going to do with these lovely brussels sprouts.

So here it is.  I got this recipe out of a family recipe book that my sweet, creative cousins, Tomi and Brittany, put together by compiling a few recipes from each of the women in the family. Then they sent this adorable cookbook to all of us for Christmas.

The brussels sprouts recipe comes from my cousin, Brittany, who told me when she was about 3 or 4 years old that her future aspirations involved becoming a dog shaver or a rabbit trainer.  Well, friends, there are seasons in our lives.  And Brittany has not realized those lofty dreams as of yet.  For now, she is raising two beautiful girls with her adorable husband.  But, you know, a dream like that never dies.  The Lord's timing can be a mystery, but if she waits with patient faithfulness, I have no doubt that God will open that door at exactly the right time.  I can totally visualize that Rabbit Training Specialist diploma hanging on her wall.

Until then, I hope she keeps sharing amazingly good recipes for healthy food.

Here's what you need.

1 lb quartered or shaved brussels sprouts (I might point out that I have never heard of shaved brussels sprouts, but I am told they are a thing - and because she is a future professional dog shaver, I'm sure my cousin can shave a sprout like nobody's business)
1 medium red onion, diced
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 diced garlic clove
Salt and White Pepper to taste
3-4 Tbsp Garlic Expressions classic vinaigrette salad dressing (if you can't find it, then use seasoned rice vinegar and a little garlic salt to taste)
1/2 cup crumbled bacon

1.  Saute onion and garlic on medium heat in olive oil and balsamic vinegar for 1-2 minutes or until lightly browned.

2. Add brussels sprouts and let cook down for another 3-5 minutes or until browned.

3.  Remove from heat and add Garlic Expressions dressing, bacon, salt/pepper and toss. (If you want it a bit sweeter you can add a tablespoon of honey when you toss it all together)

Isn't it beautiful?  I loved this recipe and so did Drew and Steve.  I have to be honest and say that the two big boys wanted nothing to do with it.  I tried to tell them that if they didn't eat their vegetables they would never grow up big and strong and realize their rabbit training/dog shaving dreams, but alas, it didn't work.

Maybe you'll have better luck with your kiddos.  If not, more for you!  Have a great day, friends!

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