i’m crazy about brussels sprouts. you can read more about my love affair with brussels sprouts here. i’ve loved brussels sprouts since as far back as i can remember. as of late brussels sprouts have become all the rage…roasted brussels, fried brussels, charred brussels and the list goes on. the great thing about brussels sprouts is that they make the best side dishes or small plates, they taste delicious and they’re good for you!
what makes brussels pretty incredible is the way they look all bundled together on a stalk.
brussels sprouts are like no other. they’re bold, they walk to the beat of their own drum, they stand apart from their other cabbage friends. they leave their cozy stalk in search of a grander, bigger, better way of life.
lately i’ve been on the verge of leaving my place of comfort, doing something bold, taking a big risk in order to get to where my heart is telling me to go. this “leaving the stalk” is no easy feat. it’s so much easier to be “safe”, to grasp on to what we know. after all, leaving what we know for what we desire can be unpredictable, unknown and a bit frightening. i’ve been on the verge of this big decision for some time now and the only thing holding me back is this “perception” of security, safety, sameness…but truly there are no guarantees in life, only chances we have taken and chances we have yet to take.
“in the end, we only regret the chances we didn’t take”
stay tuned for some big changes coming soon…no regrets, no holding back…only boldness and bravery.
what chance would you take if fear was not a factor?
this brussels sprouts recipe will turn a non-loving brussels lover in a brussels lover for sure! it’s a great holiday side dish. the perfect combination of sweet and salty.
savory and sweet brussels sprouts with walnuts and maple syrup
here’s how the recipe goes
- 1 pound brussels sprouts
- organic maple syrup
- himalayan sea salt
- chopped walnuts
- organic olive oil
slice off the bottoms of the brussels sprouts
peel each individual peel of the brussels and put in a bowl (you may need to slice a tad bit more off the bottom of the brussels in order to peel the deeper layers). peeling each brussels leaf takes some effort but the good thing is, the energy we put into things in life is the energy we get back in return.
rinse the brussels leaves thoroughly then use a salad spinner to get all moisture out or leave for several hours wrapped in a paper towel until all water is absorbed.
cover bottom of pan with a generous amount of olive oil and place on medium-low heat
cook brussels for 10 minutes
add a tablespoon of organic syrup (can do less or more depending on sweetness desired)
add 1-2 teaspoons himalayan sea salt
add walnuts and continue cooking brussels until they are fully cooked but still have a crunchy texture
don’t you just love this gold serving set? you can find it here
be bold. be brave. eat more brussels sprouts. let go of fear. take a chance. put energy in and that energy will come back. go where your heart tells you to go. your heart always knows best.
much love, Shawnee