Mirror mirror on the wall, who is the most stressed of them all?
ME. FINALS PEOPLE. They’re misery in a nutshell.
But that’s not going to stop me from eating well. 15 minutes can be spared for this pan of deliciousness.
The “parmesan” flavor in this recipe comes from nutritional yeast. I started cooking with nutritional yeast about a year ago and it’s a game changer. Some of you are probably thinking ew? What? Yesssss. Nutritional yeast is a fabulous dairy free culinary wonder with benefits ranging from 4 grams of fiber in 2 tbsp to being a great source of folic acid. Not to mention, it gives this dish some nutty flavor and parmesan cheesy goodness, which perfectly complements the lemon and garlic.
No food processor? No problem! I couldn’t find the right tool for the processor, so I chopped up these little sprouts by hand and it still took me only 6 minutes. FYI, I by no means possess Giada’s incredibly fast chopping skills. I’m more like the little engine that could, it’s a struggle.
Let’s talk brussels sprouts. They can kind of be a bore right? Brussels sprouts are kind of known as the veggie that scarred children everywhere. The older you get, you are still trying to recover from being forced to eat them as a child. I promise you that if you eat them this way, you may find a new favorite veggie. Gasp.
Also, what a fabulous dish to serve around the holidays! Tis the season to gain 10 lbs. Holiday parties, end of the school year parties and then there’s the kind souls that bring holiday cookies to the office just because. Try serving this as a side dish and you won’t feel the least bit guilty. Maybe you can think of it as balancing out the pumpkin pie and hot coco. It’s green, its lean and most of all it’s delicious! I hope you love this dish and remember to always set aside time to take care of yourself and eat well.
- 1 small bag of brussels sprouts
- 1/4 cup olive oil
- 1 1/2 tbsp nutritional yeast
- Juice of one medium lemon (add more or less depending on how much you like lemon)
- 1 large clove of garlic
- 1 tbsp chopped onion or shallots
- Salt and pepper to taste
- Chop up the sprouts and sauté them on medium to high heat for 5-7 minutes!