Ingredients: 12-14 large brussels sprouts 1 tbsp olive oil 1 clove garlic, minced pinch sea salt 2 tbsp brown sugar 1/4 cup roughly chopped pecans or walnuts, toasted Directions: Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts. Time: 20 minutes |