Happy Wednesday friends! We’ve been having a couple days of rain where we live, and just love it! There is something so refreshing (in the beginning of the rainy season) about opening the door to cool crisp foggy mornings. We’ve taken advantage of it and busted out some good ‘ol fashioned board games 😉 I’ve also been on a pretty good reading kick, and have some great books to share with you later in the week.
Today I’d like to share a super quick salad we made the night before last…because I couldn’t help myself in the grocery store and bought a big ‘ol stalk of brussels sprouts. Does anyone else buy their brussels sprouts like this? It just think the way they grow is so neat! We happen to love brussels sprouts in our house, and this recipe is one of my new favorite ways to prepare them. It takes literally less than 10 minutes to make, depending on how cooked you like your brussels sprouts. I like mine to be closer to raw, and Grey likes his to be cooked a bit longer. The difference is about five minutes. This salad recipe serves one and can be easily doubled (or tripled!) It consists of washing and chopping up the sprouts, sauteing some garlic in a little olive oil then adding the rest of the ingredients to the pan. Then Voila! Your done. 🙂
Hope your family enjoys this warm wintery salad for the rainy season.
Warm Chopped Brussels Sprouts Salad with Walnuts and Raisins
Serves—1 Prep time—5 minutes Cook time—5-10 minutes
10 brussels sprouts
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
¼ cup raw walnuts
¼ cup raisins
salt and pepper
Clean brussels sprouts by washing and removing the bottom of the sprout. Then coarsely chop. They should look pretty rustic and not at all evenly chopped ;). Heat olive oil in a medium pan over medium-low heat. Saute garlic for about 30 seconds making sure not to brown. Add the chopped brussels sprouts, walnuts, and raisins. Saute for 2-3 minutes. Cover and let cook for about 5 minutes stirring every minute to prevent sticking. Check the sprouts with a fork. They should be easily pierced. Season with salt and pepper to taste and serve still hot.