I have a problem with brussels sprouts. It's the fact that there's an s after brussel. It took me a long time to learn this, and an even longer time to accept it. I still don't really. I think whoever decided on the spelling should be posthumously invalidated, and brussels sprouts should be spelled correctly. As brussel sprouts. Which is how we pronounce them. Apparently they were named after the city in Belgium, but since they are not believed to have originated there, I think we should take the name back.
I'm not sure why this bothers me so much. Maybe because I won two spelling bees back in elementary school, and it hurts my pride to know I've been spelling this word wrong for years. Like in this recipe for roasted brussels sprouts from 2010. Maybe I should stop taking so much pride in winning a spelling bee almost 20 years ago. 20 years? Ouch... I would say OMG, but I just suddenly realized I'm too old for that. Although the kids probably aren't even saying that anymore these days. They're saying something else that I'm too old to know about. Sniffle sniffle.
I'm kidding. At least about being upset over my impending thirties. I'm not kidding about taking too much pride in my spelling bee wins (okay, I only won one; I came in 4th the second year). However, Brittany and I have been feverishly working on our cookbooks for their deadline on January 15th, so I'm a little bit slaphappy right now. I shouldn't actually be writing a blog post because I have way too much book writing to do. But clearly writing about brussels sprouts was important and it had to happen right away.
Simple Sautéed Brussels Sprouts (Print-Friendly Option)
1 tablespoon coconut oil
1 pound brussels sprouts, sliced thin
Sea salt to taste
1/2 inch piece of ginger, minced
15 drops liquid stevia (or 1-2 teaspoons maple syrup for non-stevia people)
- Heat coconut oil over medium heat in a large sauté pan. You want the pan to be hot enough to sear the brussels sprouts, but not so hot that the oil begins to smoke. Add the brussels sprouts and sprinkle with sea salt. I would give you an exact amount, but I know everyone's preferences for salt are different, so just go with your instincts here. Cook for 3-4 minutes, until the brussels sprouts are browned.
- Add the ginger and stevia, and stir the brussels sprouts. Cook for another 2-3 minutes, stirring occasionally if needed. Serve hot.
In more exciting news - although really, what could be more exciting than brussels sprouts - our books' covers have been finalized, and both of our books are available for pre-order on Amazon! I am beyond excited! You can click on the photos below to be taken to the links on Amazon. And if you wanted to order a copy (or two), I certainly wouldn't stop you!
(p.s. The winner of the Flackers giveaway is Carolyn. She has the most hysterically funny blog, which I spent too much time reading last night! I highly encourage you to go read it!)