Growing up the thought of Brussel Sprouts disgusted me. I wanted nothing to do with the little balls of “salad”. I never gave them a shot until a friend had me over for dinner and served them roasted. I got hooked and am addicted to them. Recently, I came across an image of a Brussel Sprout and egg dish on pinterest that looked amazing and had to try it.
The original recipe came from Naturally Ella but I adapted it by halving the sprouts instead of shredding them. I also use yellow onion, add fresh garlic, and recently tried using chipotle olive oil from LeRoux Kitchen for a little added flavor. This is one of my favorite dishes and have made it for several people who LOVED it just as much as I do. It is a delicious meal for breakfast, lunch or dinner.
Tastefully Childish 
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