Brussels Sprouts

Brussel sprouts are a vegetable feared by children and heavily avoided by most adults. Historically, sprouts were overcooked by the British, a tradition that continues today. However, when sauteed until tender (not mushy), sprouts are a flavorful addition to the low-carb diet.


2-3 cups brussels sprouts
2-3 tbsp olive oil or butter
1/2 tsp red pepper flakes
salt

Rinse sprouts well, then cut off the bottom most tip of the sprout. Slice in half, removing the top layer of leaves if necessary (think about preparing a cabbage). Heat a large skillet to medium-high, adding butter or oil. Add the red pepper flakes once the butter is melted or the oil is hot. Let the pepper flakes cook for just a minute (be careful, they will burn), then add sprouts. Toss in the pan constantly to avoid burning and to ensure carmelization on every sprout. Season with salt, cook 8-10 minutes or until the cut side of the sprout looks golden brown. Serve immediately.