Sometimes I don’t feel like making a “new” entree so instead I find a new side dish that will complement the entree.
Today was such a day.
I found this recipe in a book called 1,000 Vegan Recipes which has quite a few excellent side dishes that are paleo.
The ingredients are quite simple ~
Looks simple enough, eh?
I only used half of the brussels sprouts in the bag since there’s only the two of us and I just needed a small side dish. I cut the tips off the ends of the brussels sprouts, sliced them lengthwise and then cleaned them. Then I steamed them for a bit.
After slicing the shallots, I softened them up in a little olive oil.
Then everything is thrown together (okay, okay, not literally thrown) to get a nice side dish.
Ready to see the recipe?
- 1 pound Brussels Sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 2-3 shallots, quartered lengthwise
- Salt and Pepper
- 1-2 teaspoons dried dill seeds
- Steam the Brussels Sprouts until they are just tender ~ about 7 minutes ~ the set them aside.
- In a large skillet, heat the oil over medium heat then add the shallots and cook until they are softened.
- Add the tender Brussels Sprouts and season with salt and pepper.
- Cook until the shallots and sprouts become lightly browned ~ 5 minutes or so.
- Add the dill seed, stir to combine then serve immediately.
I served this side dish with baked yams (Trader Joe’s calls them Sweet Potatoes but I know better) and the Slow Cooker Twenty Garlic Chicken. Delicious!
And just for you, here’s a Brussels Sprouts factoid: Brussels Sprouts may have originated in Brussels, Belgium and are quite popular in that area.