Steamed Brussels Sprouts

GFCF/SF
All ingredients are organic
Serves 4

¾ lb Brussels Sprouts, trimmed and halved
Olive oil
Sea salt and pepper

If you have a bamboo steamer, place it over a wok with 2-3 inches of water over high heat and spread the sprouts evenly between the levels. (If you don’t have one, consider buying one. They’re inexpensive and make steaming veggies super simple.)
If you don’t have a bamboo steamer, place 2 inches of water in the bottom of a pot and bring to a boil.
1. Place the halved Brussels Sprouts in a metal strainer that’s small enough to fit in the pan. This way, the steam from the water will hit the sprouts and they won’t boil, which would remove most of their nutrients.
2. Cover the pot and cook for roughly 10-12 minutes. The sprouts should be firm and bright green when finished.
3. Remove from pot or steamer and place in a bowl.
4. Drizzle about 2-3 T of olive oil over sprouts and season with salt and pepper. Toss to coat.
5. Serve immediately—these go great with Roasted Chicken and Roasted Sweet Potato Fries!

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