I have never..not once…in my entire life….EVER…so much as touched….
a Brussel Sprout.
Because I am a five year old at heart.
I would hear the word “brussel sprouts” and immediately my inner 5 year old self would scrunch the nose and say “OH YUCK!”
But I must be finally growing up because I decided this was the year….
The year that I finally try brussel sprouts.
Guess what…. I love them. I really really love them.
Especially when paired with Fennel.
I know…I like fennel but had never tried a brussel sprout?
Yes, what 5 year old has heard of fennel?
If I had I probably would have been more biased.
But my mother never cooked with brussel sprouts OR fennel so….I was very cozy in my mac n cheese childhood.
But since I am a huge herb gardener fennel has been on my favorite list for awhile.
So how about an easy gluten free…recipe for ya? This is one of our fast and easy favorites!
Start with your favorite (organic) brown rice..
Follow the directions on the bag but I highly recommend using a broth instead of water when you cook rice
While the brown rice is cooking (brown rice takes about 45 minutes to cook) I start getting the veggies going…. Grab some beautiful Fennel.
First thing to know about fennel… absolutely every part of fennel can be used in cooking! Talk about a perfect plant! I chop off the stalks and use the bulb (aka the white part) … I like to slice it long for this dish.
I add them to a pan with butter of course!
Then it is time for those adorable….yes they are “adorable”…brussel sprouts. I like to shave them.
Throw them all in the pan…
Time for some minced garlic…
A dash of salt….me and my fancy salts…I heart them.
I also add in a bit of lemon juice normally…but I was all out this day. Tragic. If I have pine nuts or capers I have been known to add them in as well. So guess who likes this meal a whole lot?
A certain little baby thinks this meal rocks!
He tries the spoon but really it is just more of a play toy…