by Laura Falin posted in Life & Home

I grew up hating brussels sprouts.
I always had them boiled, and they made the house smell funny and we didn't have them very often and...blegh. But now" Brussels sprouts are big, man. And since they've become hugely popular over the past few years, I've had them sauteed and grilled and with bacon and...now I'm a believer. Even my non-veggie-loving kids eat their sprouts.

This recipe was a change-up for us. Usually we have our brussels sprouts grilled or sauteed with some garlic and butter and we gobble 'em straight down. But cold, in a salad" We discovered that was pretty awesome, too. It's more of a 'slaw, I think. But a great side dish for picnics or backyard barbeques.
And as a side note, brussels sprouts are really fun to grow in the garden. They look weird, and they're fun to pick...if you've got a garden and a good spot to grow sprouts, I recommend you try them. The kids will love it. Ingredients:

1 c brussels sprouts, cut into quarters
1Tb butter
1Tb olive oil
1 tsp salt
1 tsp garlic powder
1 1/2 c shredded cabbage
1/2 c bean or alfalfa sprouts
1/2 c mayonnaise
2 tsp lime or lemon juice
salt and pepper to taste

 
Instructions:
Heat olive oil and butter over medium heat until butter is melted. Add brussels sprouts and stir. Add salt and garlic powder and sautee until sprouts are wilted and cooked, about 5 minutes. Combine brussels sprouts, shredded cabbage, and bean/alfalfa sprouts in a large bowl and stir.
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