I decided to finally share this lunch that’s been stored up in my camera roll for months! Also, I thought I’d share my method for cooking Brussels sprouts, because in the picture were some greens from the deli at PCC. Included in my portable lunches a lot of times are Brussels sprouts, and I have another combo that’s the best when you’re munching those tiny cabbages warm at home!
- In one of the two smaller compartments is cranberry relish. Good source of carbs, and a nice flavor contrast! This was from the cold bar at PCC (I love that place;), but you can also sub in your own leftover relish/cranberries.
- In the second small compartment is some plain chicken and cucumbers. Can’t get much simpler than that:) However, for the big question: Would you rather mix the chicken with the cranberry relish, Brussels sprouts mix, or make a cucumber sandwich? Hard decision, I think I’d mix it with the cranberries though!;)
- Finally, the Brussels sprouts. The Brussels sprouts featured in the picture appear to be with pomegranates and almond slivers. You ready for the variation I always make warm? Kind of the same idea as above with the fruit for a color pop, and for some reason I gobble this dish up! I’m serious, my eyes get all big when the Brussels sprouts start caramelizing, and I look like a kid with candy!
The Best Brussels Sprouts Variation:
I hope you have coconut oil on hand, because that’s what makes the cherries taste even sweeter and better…
First, chop up your Brussels sprouts. Halved/quartered normally work best. Next, throw them in a skillet/pan on the stove top. Throw in some dried cherries (tart cherries work best), and a dollop of coconut oil on top. Let the cute little cabbages caramelize, and proceed to devouring:)