I admit I sometimes get stuck making the same old vegetables, especially when it comes to brussels sprouts and butternut squash. When I saw two new recipes in the November issue of Health Magazine for Brussels Sprouts and Butternut Squash I knew immediately I had to try them.
It is not like me to not tweak recipes and make them my own but I resisted any temptations and followed the recipes exactly. Both recipes are easy to make and will be a welcomed addition to your arsenal of vegetable and grains. The recipes have been copied here for your convenience with the links provided.
I hope you enjoy these as much as I did.
According to Health magazine these were adapted from “Kitchen Matters” by Pamela Salzman
- 2 tablespoons ghee or avocado oil
- 8 ounces brussels sprouts (about 2 cups), halved and thinly sliced, ends discarded
- 1/2 cup cooked quinoa, millet, or brown rice
- Salt and freshly ground black pepper
- 1/2 teaspoon sriracha, or more to taste
- 2 large eggs
Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes.
Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired.
Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks.
Divide brussels sprout mixture between 2 bowls and top each with a fried egg.