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!

Serves 6

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

smoked paprika

garlic powder

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.


Published by Sharon Lee Davies-Tight, artist, writer, chef

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™.

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