All you need:
12-14 large Brussels sprouts
1 tbsp. olive oil
2 cloves garlic, minced
pinch sea salt
2 tsp. brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Optional: fresh orange juice, minced fresh ginger
All you do:
1. Slice each Brussels sprout very thinly until you have a mound of feathery Brussels sprout ribbons.
2. Heat the olive oil over medium-high in a large skillet and sauté the garlic for 30 seconds.
3. Add the Brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender.
4. Add sea salt and brown sugar and toss together. Finish by adding toasted nuts. Optional: squeeze a few tablespoons of fresh orange juice over dish or add some minced fresh ginger for some extra heat.
5. Serve and enjoy!
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