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.



© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight


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