Brussel Sprouts and Leeks
Awhile ago I heard Dr. Oz say that we should eat brussel sprouts at least once each week and I’ve tried to follow this advice. I’ve steamed them with a bit of salt and roasted them in garlic and olive oil. http://www.nanaclareskitchen.com/2012/01/24/roasted-brussel-sprouts/
Now I discovered another easy way to prepare them and we thought they were very tasty.
First, if you’re not familiar with leeks, check out this quick blog to help you prepare them for eating:
http://www.nanaclareskitchen.com/2012/04/22/how-to-handle-a-leek/
brussel sprouts washed and quartered
chop leeks
brussels and leeks sauteed
brussels sprouts and leeks with orange pecan chicken
Ingredients:
1 pounds brussel sprouts
1/2 of a leek, cleaned, drained and chopped
1 TBS sesame oil (or oil of choice)
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
2 TBS water – optional
Directions
Wash the brussel sprouts. Then cut the end off and quarter them. If they’re small, halving them is fine.
Put oil in pan and heat on medium.
Add sprouts, leeks and garlic and sautee in oil.
Add salt and pepper and continue to stir on medium low heat until they’re a bit brown and even crispy.
Add 2 TBS water if they become dry.
These were very tasty. The sesame oil adds a nutty quality, but you can use olive oil or another oil of your liking. The leeks really complemented the brussel sprouts.
And together they made a great side dish for my orange pecan chicken, which I’ll tell you about soon.
