With the way sweets abound during the holiday season, it’s always good to have some easy, nourishing dishes you can pull together in a snap. My slow-cooker has been in full use these last few weeks. Soups, stews, and roasts often grace our table and I’ve kept plenty of vegetables on hand so I can whip up quick side-dishes at the end of the day.
Brussels sprouts don’t usually elicit cheers, but when cooked properly they’re flavorful and truly delicious. I learned from Cook’s Illustrated to simmer the brussels sprouts for 8-10 minutes to help remove the bitterness. A bit of browning, some ghee, lemon and crunchy hazelnuts fill this weeknight side dish with nutrients and flavor (remember it’s good to eat butterfat with vegetables so your body can properly assimilate the nutrients). In fact, the other evening when I was prepping dinner, my daughter said, “Oh yay! Brussels sprouts!”. I laughed to myself, never having dreamed I’d hear a kid express excitement over this vegetable. If my kids can love it, so can you.
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