Its Brussels Sprouts Season and I am STOKED!
Wanna know a funny story. When my boyfriend and I first started dating he told me he hated Brussels sprouts and never wanted to eat them.
I told him everyone in their right mind loves Brussels and he probably just hasn't had them prepared correctly.
Turns out I was right. DUH.
Now that man requests them!
Here is an easy, delicious banging Brussels salad.
2 coconut oil
1.5-2 lbs shaved Brussels Sprouts
salt and pepper to taste
1-2 tsp onion powder
1-2 tsp garlic powder
1 cup corn fresh off the cobb preferred, if in season, otherwise frozen
2 cups roasted bite-size cubed sweet potatoes
1 cup coconut bacon (store bought or homemade)
3/4 cup toasted walnut oil
1/4 red wine vinegar
2 tbsp maple syrup
2 tbsp Dijon Mustard
2 Garlic cloves
salt & pepper to taste
For the salad, heat the coconut oil in a large cast iron skillet over medium heat. Once hot add in the Brussels Sprouts. Cook for 2-3 minutes, stirring often. Season with salt, pepper, garlic powder and onion powder. Mix well and cook for another 10-15 minutes until the Sprouts are softened and cooked through. Transfer to a large mixing bowl.
Add the corn, roasted sweet potatoes, coconut bacon and the dressing to the bowl, then mix well. Garnish with toasted walnuts and more coconut bacon.