Easy is how I roll these days. If I can not make it in under 30 minutes, it’s not happening at this house. I forgot how busy our weekends get when the snow melts and the sun shines. It’s crazy around here and needless to say, pan fried Brussel sprouts with lime, cilantro and pine nuts fits into our ‘cracra’! I laugh because I use to HATE Brussel sprouts and now we get frustrated when we run out! These little green bulbs are amazing, when cooked right. That said, I’m not sure I’d love steamed Brussel sprouts, but when you kick them up and add items to them….they taste AMAZING!!
I like to make a huge batch for dinner, if we do not eat them all…they become a great breakfast vegetable dish. Nothing goes to waste here, I prefer morning after vegetables because the flavors marinate more together in the fridge as they set.
16 oz Brussels sprouts thinly cut
1/4 cup filled loosely with fresh chopped cilantro
Life is crazy! I just realized I’m behind on posting recipes. However, I will am still getting into the grind after spring break. I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post. With that said, below is a great appetizer to serve or enjoy it as a lunch!!
Pear and Pancetta Crostini’s will have your guests screaming for more! The salt and sweet tastes from the pear and pancetta will have your taste buds content. However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode. Have you had this experience?!? The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).
If you are unfamiliar with yucca dough, please go visit read my quick way here. I use this dough for several dish creations with endless options. I love having a dough made of a root vegetable.