Note to Self:

Thursday, January 2, 2014

Caramelized Brussels Sprouts with Cashews, Garlic, and Hot Peppers


So I have to start this post with what seems to be my mantra when it comes to recipes...This is so easy to make and it's super delicious and nutritious, too.

But it is.

I really urge you to try this. It can be served as a side dish or if you want to go meatless it would be great as a main course over brown rice. And if you want to make it a carnivores meal add chicken or shrimp.


Caramelized Brussels Sprouts with Cashews, Garlic, and Hot Peppers
Serves 2-4

4 tablespoons olive oil
12-16 Brussels sprouts, stems removed and sliced
½ cup cashews
¼ teaspoon crushed hot pepper
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ cup chicken broth (or vegetable broth or water if you want to keep it vegetarian)
1 tablespoon lemon juice

Heat the oil in a heavy skillet over medium-high heat, then add the Brussels sprouts. Cook the Brussels sprouts for a few minutes until they begin to brown at their edges. Then add the cashews, hot pepper, garlic, and salt. Cook and stir the Brussels sprouts for a couple more minutes, or until they and the garlic are browned. Add the chicken broth, and then the lemon juice. Simmer the broth for a few minutes, or until it is nearly evaporated and the sprouts are cooked and glazed.

Urban Simplicity.

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