The summer has been great...Busy, chaotic, a bit stressful, but overall, really great. I'll miss these summer days, but I'm secretly so excited about getting back into our routine and school year groove.
I have so many posts stored up in my mind, and I can't wait to get them all up on the blog. Looking forward to adding weekly posts back to my schedule when the kids are back in school.
First up is a recipe I've been wanting to share for a while now. It is one of my absolute favorite side dishes, inspired by a sweet friend of mine (Thank you, Becky!). It even gets the kids to eat their Brussels Sprouts, so I call it a win all around!! Enjoy!!
Chopped Brussels Sprouts
Fresh Brussels Sprouts
1/2 and 1/2
Salt and Pepper
Cut stems from brussels sprouts. Next, give brussel sprouts a good chop to dice them as small as you like. Heat butter over high heat. I use Smart Balance butter. Add brussels sprouts to pan and sauté over high heat. Once you see them crisping and turning brown, turn heat to low and add 1/2 and 1/2. I eyeball it depending on the amount of brussel sprouts I'm cooking. Next, add salt and pepper to taste, sprinkle with Parmesan cheese, and cook until 1/2 and 1/2 reduces down into a creamy sauce. Serve as your side dish, and enjoy!!