All About Sprouts

20 Feb

20130220-192146.jpgGrowing 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.

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