Caramelized Brussels Sprouts from Eat, Live, Run
12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
1 1/2 tbsp brown sugar (I thought this was a tad too much sugar; I’d decrease to 1 tbsp)
1/4 cup roughly chopped pecans, toasted
Slice each brussels sprout very thin until you have a mound of brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until tender and a little browned. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.