and good for u…

whether you need a side dish a main dish or a late night snack…this full of flavor brussels sprout will have you shouting to the world “EAT YOUR BRUSSELS SPROUTS”. I was never a huge fan of that little mini me cabbage…but after reading (or scanning) a book that Georges bought n placed right next to my sink in the bathroom (sending me a message?!) I had no choice but to go thru it…plus it has pictures 😉 its the “Anticancer” book by David Servan-Schreiber, MD, PhD. Bruno the Brussels Sprout was up there on all the “inhibition of cancer cell growth” charts…along w garlic, leeks, scallions. This recipe is a double power punch of cancer cell growth inhibitors…cuz they get dressed up in my garlic olive oil. Very simple n delicious…I eat them hot, room temp or right out of the fridge for an anytime snack…pop them in ur mouth n enjoy!

A bag of brussels sprouts about 9 oz (wash/dry, cut stems n cut in halves)
sprinkle of salt n pepper
drizzle of olive oil
about 4 tablespoons of garlic olive oil (recipe below)
*sprinkle of cayenne for heat lovers

In a large bowl toss brussels babes w a sprinkle of salt, pepper n a drizzle of olive oil
Place a large skillet or griddle on high heat (I use a large skillet with ribbing to make grill marks…looks more appealing to the eye) scatter brussels sprouts n sear for about 3-4 minutes on each side till you get beautiful sear marks
Turn them over to other side n sear away…another 3-4 minutes (they don’t over cook n have a nice bite to them)
While their searing prepare your garlic olive oil n place about 4 to more tablespoons of the oil depending how garlicky you like into a large bowl (u can use same bowl u used earlier)
transfer finished brussels sprouts into bowl n toss till garlic olive oil n brussels beauties are married..*remember to sprinkle some cayenne if you love a little heat
Eat n enjoy…store the remainder in a nice glass or plastic container (good for a week or so in fridge)

They’re brussels not brussel…I just learned that today 🙂

garlic olive oil

4 large garlic cloves
1/2 cup olive oil
pinch of salt

Mash up garlic n salt until paste consistency
In a small bowl whisk together mashed garlic n olive oil

Below is the type of mortar n pestle I use to mash up garlic (mediterranean market)

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