This is a super exciting post for me…For one, I love brussel sprouts, second, its the first time I ever cooked with fennel..I am glad to say, experiment successful

This is a nice healthy side dish. I can see myself pairing this with a grilled meat, or a nice whole grain pasta dish. I got the brussel sprouts paired with Tomato basil soup for lunch today, a nice and light summer meal.

Ingredients

15 brussel sprouts

1 fennel bulb (cut julienne style)

1 medium onion (cut julienne style)

2 tbsp Canola Oil

1 tsp Mrs Dash Sodium Free Seasoning (or substitute with regular pepper)

Salt to taste

Fennel Greens and Cilantro for garnish

May add Pecans if desired

1/2 lime

 

Heat the canola oil in a sauce pan. Add onions and fennel, saute for 4-6 minutes.

Add a cup of water to the onions and fennel. Cook until the water evaporates and the mixture is completely cooked. Add the Brussel sprouts and saute for 3 minutes. Add another cup of water and cook until water evaporates. Add the seasoning (Mrs Dash and salt) to taste.

Garnish with the fennel greens, cilantro and pecans. Just before serving squeeze a lime over the dish.Don’t forget the lime, it really does add an extra zing to the dish.