Seared Brussels Sprout and Roasted Pecan Salad
It's hard to imagine that I used to think brussels sprouts were the devil in little ball form. They are now one of the most exciting things to me -- especially charred and served with cheese and nuts.
Although to be fair anything is good served with cheese and nuts.
- 1 pound brussels sprouts
- organic cranberries - {unsweetened, or sweetened with apple juice}
- chopped pecans
- goats milk feta - {omit or substitute with cashew cheese for vegan}
- ground black pepper
- sea salt
- italian seasoning*
- coconut oil or ghee {for the pan}
Instructions:
- Wash the brussels sprouts with water and remove any discoloured or wilted leaves before cooking.
- Slice the brussels sprouts in half and chop off the ends.
- Place brussels sprouts in a bowl, add some water, cover, and microwave for 3-4 minutes until soft. Alternatively you can place a pot of water on the stove on high heat and bring the water to a rolling boil. Add the sprouts to the pot or a steamer basket and cook the Brussels sprouts for eight to 10 minutes.
- Heat a pan on medium-high and melt the coconut oil or ghee.
- Drain the brussels sprouts & toss them in the pan. Turn each so that their flat side is facing down. Add the pecans & seasoning, and cook until the brussels charr slightly.
- Chuck onto a plate & sprinkle with cranberries & goats milk feta. Best served warm cause the cheese will melt and you'll see God.