MY PAN-ROASTED PURPLE BRUSSEL SPROUTS LEAVES with PESTO FOR A SIDE DISH.

Very rarely I find purple Brussels Sprouts, so I saw them at Trader Joe’s, and grabbed a bag in a flash, since there weren’t that many left. This tiny veggie is rich in Antioxidants, rich in vitamin K and C, high in fiber content, may reduce inflammation, protect against cancer and furthermore, are low in calories. Interestingly, they retain the purple color when cooked, which makes it so attractive in the meals.
 
(TOMORROW, MY RECIPE OF HOW I USED THIS SIDE WITH A MEAL)
 
Category:  Side Dish
Approx. Prep and Cook Time: 45 Minutes (detaching the leaves is what takes time)
Approximate Cost:    $4.60 or $1.53 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3+
 
Ingredients
1 lb. purple Brussels Sprouts ($3.00)
½ tsp. Roasted Garlic and Herbs (.15)
1 ½ tbsp. of Angie’s basting oil (.45)
2 tbsp. of Pesto (Use my recipe, the link is at the end, or use purchased) ($1.00)
 
Directions

1. Wash the Sprouts and drain well.
2. With a sharp knife, carefully, cut off the tough stem at the bottom of the sprout.
3. Remove the first layer of leaves and discard. Then keep removing leaves and cutting the bottom stem to make the leaves easy to remove. (This is what takes time, but is worth it)
4. Season with 1 tbsp. of basting oil.
5. Heat ½ tbsp. of basting oil in a skillet. Add the sprouts leaves and cook for about 4 to 5 minutes, stirring, until they caramelize just a bit.
6. Few minutes before done, sprinkle ½ tsp. of the Roasted Garlic and Herbs.
7. Remove from heat, add the Pesto, stir and ready to serve.

 
My Links:
Pesto:  http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil