While many people approaching this time of year may be inclined to indulge, I have resolved to eat clean, drink less alcohol, and exercise even more. Mainly because I have overindulged in general for about 11 months, and I am starting to see and feel the impact on my waistline. If you are like me, you might enjoy this post.
I don’t believe I even tried Brussels sprouts until a few years ago. My mother hates them, so we never had them. To be honest, I am not sure she was aware of any other preparation than the smelly, bland, boiled concoction my stepfather is quite fond of. Once I experienced the joy that is roasted Brussels sprouts, I was seriously sad I hadn’t tried them earlier. While roasting is normally my go-to cooking method, it takes some time. On Thursday I was in a rush, so I turned to my sauté pan, and I was not disappointed. We ate these alongside some tasty but incongruous leftover meatballs, but I would have loved to add some scrambled eggs. If I wasn’t avoiding sugar, I think honey would have been a welcome addition. My three year-old actually ate several bites, probably because she loves cashews.
Serves 4 as side dish
1 tablespoon coconut oil
¼ cup cashews, chopped
½ lb. Brussels sprouts, shredded
2 cloves of garlic, minced
Sriracha to taste
Salt and pepper to taste
1 teaspoon lemon juice
Melt oil over medium high heat. Sauté cashews until lightly brown. Add Brussels sprouts and sauté until wilted. Add the garlic and sauté until fragrant, about 30 seconds. Add sriracha to taste (I used about a teaspoon, but added more for myself after serving). Transfer to bowl and mix in lemon juice and salt and pepper.
Joli Heavin is a professional fundraiser and grant writer who works for Children's Bureau. In her spare time, Joli enjoys running, reading, and cooking. She is a lover of all things art and was once a classically trained singer and actress, but now primarily enjoys her roles as Clare's mom and Matt's wife.