If you asked me 15 years ago what I thought of Brussels sprouts I would have made a disgusted face accompanied with a gagging sound. Truth be told, if you asked me not too long ago, I probably would have responded which much the same reaction. It wasn’t until recently when I started to re-introduce foods I used to dislike into my diet that I found out I didn’t hate Brussels sprouts.
I’ve seen different dishes using Brussels sprouts crop up around the blog world lately, so when I saw a good deal on them at Whole Foods the other day, I decided to give them a shot. One of the ways I had seen them prepared was chopped in the food processor and then sautéed. I decided to do something similar with mine but at the same time, using them to create a “slaw” of sorts. Enter one cup of plain Greek yogurt (Chobani is my fave) and 1/2 a packet of…
I mixed about 1/2 the package in with the CHO and mixed the “dip” with the chopped Brussels sprouts (and grated carrots). Right before that, I had lightly sautéed the Brussels sprouts with a TBSP of butter to soften them up. After they cooled and were mixed with the Fiesta Ranch Dip, I squeezed in about a TBSP of lemon juice. I added a good size helping of my “slaw” on top of a bed of baby Romaine and cherry tomatoes.
I grated some pepper-jack on top and sprinkled on a bit of smoked Paprika and went to town. It was SO good! There was still great crunch and the slaw was nice and light yet had a great tang from the yogurt and a bit of spice from the Fiesta Ranch Dip Mix. WANT MORE NOW!
***On a side note, I apologize for my infrequent posts as of late. I am still having SERIOUS computer issues. Just about every time I turn my lap-top on, something else has gone caput on me. Let’s just cross our fingers there’s something under the tree on Saturday that can remedy this issue .
‘Til next time folks!