CHARRED BRUSSEL SPROUTS
Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!
1 lb. fresh brussel sprouts – trim ends, remove outer damaged leaves, cut in half and steam till tender but still bright green
extra virgin olive oil
fresh grind sea salt
fresh grind black pepper
1/3 c. Ball Park Mustard
2 T. veg mayo (I used Grapeseed Vegenaise)
Heat large skillet over medium heat. Drizzle a little extra virgin olive oil into skillet, roll the skillet to coat bottom, then place each brussel sprout half, cut-side down onto skillet. Cook till charred, then flip spouts.
Sprinkle with smoked paprika, garlic powder, salt and pepper to taste. Toss to coat, cook a couple more minutes then remove from skillet.
Serve with a side of mustard mixed with veg mayo as a dipping sauce.
Notes: These charred sprouts make a perfect hors d’oeuvre or side dish vegetable. If served as an hors d’oeuvre provide toothpicks.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.