I never liked brussels sprouts.
TRUTH: I had never tried brussels sprouts before deciding I didn’t like it. Brussels Sprouts was for me one of those things I knew I didn’t like even as a kid with no rhyme or reason; and it just stuck with me throughout my adult life.
My husband likes brussels sprouts and when he saw a fresh stalk at our local Trader Joe’s he couldn’t resist.
I gotta say; their an acquired taste. You either like them or you don’t. Now that I’ve tried them I can honestly say I don’t hate them; their pretty good.
So if you’re anything like me and never tried them before or didn’t like them in the past give it another go…you never know, and it doesn’t hurt to give it another chance.
What you’ll need:
1/2 Stalk of Brussels Sprouts (appox. 25-30) split in half
1/2 TBL minced garlic
2 TBL Earth Balance (richer taste) or Olive Oil
1/4 Cup Vegan Parmesan Cheese
12 0z. Soy Creamer (a pint)
2 TBL Lemon juice
Salt and Pepper to taste
Pasta of your choosing
Wash and rinse brussels sprouts and cut each in half. Heat a deep frying pan with butter or olive oil on medium low. Add minced garlic and sauté for a 2-3 minutes. Add the brussels sprouts and continue to sauté on a medium low flame while stirring continuously until they are slightly brown-gold, and soft. Add salt and pepper to taste, as well as any seasonings like Italian seasoning. Remove from heat and put aside.
Bring water to boil and cook Pasta according to package directions, and put aside.
Meanwhile, you can rinse and reuse the same deep frying pan and heat on a medium low. Add a pint of the soy creamer, lemon juice, salt, and the parmesan cheese and stir. Simmer for about 5 minutes. Add brussels sprouts and continue to simmer for another 5 minutes until the sauce becomes slightly thick and creamy.
Lastly, add in the pasta and cook for a few minutes. Serve and Enjoy!