Brussels sprouts remind me of my grandmother. I called her Omama (German for grandma).
Omama had a way of making vegetables of any kind tasty. She used the same technique for just about every vegetable she served me. She would set an entire stick of butter on a butter dish, cut off a 1/4 inch chunk, stab the butter and then a brussels sprout with a fork, sprinkle some salt over the top and shovel it into my mouth.
I remember chewing as fast as I could to get the butter to cover up the flavor of the brussels sprout. But once the flavor of all that fabulous butter took over, I was a happy camper.
It was obviously not the healthiest way to eat a brussels sprout, but it sure did taste good!
It took me years to get past needing a chunk of butter with every vegetable I ate. But I eventually did learn to love the flavor of plain brussels sprouts, so I thankfully no longer eat them with nearly a full stick of butter. How I managed to not be completely obese as a small child is beyond me. Maybe it’s because I had so many vegetables?
It’s a mystery.
But I will say this much. Omama did instill a love of vegetables in me that I’ve carried with me through the years. And regardless of how she served them, I always knew they would taste good. And that’s half the battle with vegetables for most people, isn’t it?
I must admit, these sprouts are a bit indulgent. Parmesan AND walnuts?? Ya, I just couldn’t help myself. Call it a throw-back to my childhood. I promise I’ll do better next time.
Until then, here’s the recipe in case you’re sprouts are feeling a little indulgent too.
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Clean Eating Brussels Sprouts Hash
(Makes 4 servings)
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- 2 cloves fresh garlic
- 1 tablespoon lemon juice
- 2 teaspoon dried marjoram
- 1/4 cup walnuts chopped
- 1/4 cup parmesan cheese
- I like to blanch my brussels sprouts first. But if you don’t want to do this extra step, just chop your sprouts and get ready to cook.
- Place all ingredients together in a large pan and cook on low heat until everything starts to brown slightly.
- Cool slightly and serve.