Pan Roasted Brussels Sprouts with Jalapenos

Plan Z Phase: This is a Z2 (ZReduction) recipe. I used to HATE Brussels sprouts. I could not even stand the smell of them cooking. Today the Brussels sprouts you buy in the store are sweeter than they used to be. They don’t smell anywhere near as bad as they used to either. I love them now, as long as they are caramelized. That means I want them cooked until a golden brown; almost charred on the edges. That brings out the sweetness. This version is spicy!

Serving Size: Serves 2

• 15 Brussels sprouts, halved,
• 1 small jalapeño, sliced
• 1-2 cloves of garlic, thinly sliced
• olive oil spray
• sea salt and pepper, to taste

Instructions:

Heat a medium sauté pan. Use your cast iron pan if you have one. Spray Brussels sprouts with olive oil spray. Put the Brussels sprouts and jalapeño in the sauté pan, and cook stirring every 2-3 minutes.

After about 9 minutes have passed and the Brussels sprouts are deeply golden and caramelized, add garlic and cook until fragrant, about 1 minute.

Season with sea salt and pepper to taste.

Enjoy!

Cheers,