Nuts for Brussels Sprouts

I love Brussels sprouts. I rarely ate them growing up. In fact, all I knew about Brussels sprouts was that I wasn’t supposed to like them. The first time I saw them, I remember thinking, “those aren’t sprouts!” Aside from being delicious, these little guys are so freaking good for you, they’re easy to prepare, are extremely versatile, and they’re seriously cute.

For lunch today, I decided to make some of Christie’s almond crusted tofu. I was about to dump the leftover breading when I got the crazy idea to make some almond crusted Brussels sprouts.

First, I added about 2 tbsp of granulated garlic to the breading. Then, I rinsed and quartered the Brussels sprouts, and then placed them right into the dish with the breading. I drizzled some olive oil right into that dish as well, to help the breading stick a little.

I dumped the sprouts into a frying pan, and cooked them for about 8 minutes, flipping them over halfway through. Between these and the tofu baking in the oven, my kitchen smelled like nuts.

The breading burned a little but, but I didn’t mind. They were nice and crunchy, and the dish itself was really flavorful. Some of the outer leaves were really crunchy… like Brussels sprouts chips… yum… Anyway, I totally stuffed my face with these, the tofu, and some brown rice. My belly is happy, and so am I.

Here’s to more adventures in Brussels sprouts cuisine… Melissa