These sautéed Brussels sprout leaves with pastrami are so packed with flavor that even those Brussels sprouts haters, and you know who I mean, will want to eat these.
I don’t make Brussels sprouts as often as I would like. I’m the only one in our family who likes this vegetable. Am I crazy? Brussels sprouts are so healthy. I even love to use Brussels sprouts in salads like this Shaved Brussels Sprout and Apricot Salad recipe.
Why do they get such a negative rap?
This is my latest attempt at a Brussels sprout recipe. If I can find a way to cook these little vegetables, I won’t get the complaints and whining…maybe. Everyone loves pastrami, so why not try it in this easy side dish recipe?
With the holidays coming up, I really wanted to create some unique side dishes that were quick and easy to make. With family, guests, and a huge amount of cooking in just a few short days, having a tasty recipe that can be made with little effort is king.
Well, I got my son to try this, and he liked it, but I suspect it is all of the pastrami I added in. The pastrami gave this dish a fun saltiness to the Brussels sprouts. He is a big meat lover and pastrami is one of his lunchbox staples for school days. My husband ate it without complaint. I didn’t even ask my daughter to try them…she is the picky one.
How would you make Brussels sprouts so that your family would gobble them up?
Go here to see an all of the gluten free side dish recipes on Fearless Dining.
How to sauté Brussels sprout leaves:
- 3-4 cups Brussels sprout leaves
- 1/4 chopped pastrami
- 1 clove garlic
- 1/4 teaspoon salt, I tend to under salt by preference so I go on the lighter side
- 1 tablespoon olive oil
- pepper to taste
- Remove leaves from Brussels sprouts.
- (I do this by cutting the core out then peeling away the leaves)
- In a large skillet, heat the olive oil on medium heat.
- Add garlic clove and saute for 2 minutes.
- Add Brussels sprout leaves and salt.
- Saute until leaves are cooked, about 8-10 minutes.
- (I like my leaves a little more crispy so I cook longer)
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 126 Saturated Fat: 1g Sodium: 108mg Carbohydrates: 4g Fiber: 1g Protein: 1g
Round out the menu!
Here is another delicious side dish to try out, Butternut Squash with Leeks in a Brown Butter Sauce.