Easy, nutritious, and tasty. You'll love how quickly this recipe comes together, especially if you buy your brussels sprouts already shaved. And, since it is cold and flu season, brussels sprouts are a fantastic source to increase your vitamin C intake. Sautéing these Summer Squash and Brussels Sprouts in a little ghee, rather than butter, keeps the recipe Whole30 compliant. You could, of course, use any number of cooking oils. I just love the buttery flavor paired with brussels sprouts.
Sorry that I didn't have an opportunity to check in last week. Mom was in town, and spending time with her was much more important than sitting in front of the computer. Not to say that I didn't get any cooking accomplished, I did. The typing and editing just had to wait until this past weekend.
You'll want to gather a few summer squash--I used one yellow squash and one zucchini. Cut the ends off, and slice in half lengthwise. Slice lengthwise again, then slice into about half-inch thick pieces. If using whole brussels sprouts, trim the ends, then slice thinly. Both my local Publix and Trader Joe's carries bags of shaved brussels sprouts. Slice the scallions into quarter-inch pieces.
Heat two tablespoons of ghee in a large skillet over medium heat. Add the summer squash, and sauté for about seven to eight minutes. When the squash begins to soften, add the brussels sprouts, scallions, prosciutto, and minced garlic, then drizzle with balsamic vinegar. Cook, stirring fairly frequently about six to seven more minutes. Sprinkle in salt and pepper to taste. Serve hot with your favorite protein. Yep, it really is that easy.
Summer Squash and Brussels Sprouts
Easy, nutritious, and tasty. You'll love how quickly this recipe comes together, especially if you buy your brussels sprouts already shaved.
Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- ¼ cup scallions sliced
- 12 ounces shaved brussels sprouts
- 4 ounces prosciutto, sliced into strips
- 2 tablespoons ghee
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 1 teaspoon Himalayan pink salt
- 1 teaspoon pepper
Instructions
- Cut the ends off the summer squash, and slice in half lengthwise. Slice lengthwise again, then slice into about half inch thick pieces.
- If using whole brussels sprouts, trim the ends, then slice thinly. Slice the scallions into quarter inch pieces.
- Heat two tablespoons of ghee in a large skillet over medium heat.
- Add the summer squash, and sauté for about seven to eight minutes.
- When the squash begins to soften, add the brussels sprouts, scallions, prosciutto, and minced garlic, then drizzle with balsamic vinegar.
- Cook, stirring fairly frequently about six to seven more minutes. Sprinkle in salt and pepper to taste.
- Serve hot with your favorite protein. Yep, it really is that easy.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 180Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 36mgSodium 1174mgCarbohydrates 14gFiber 4gSugar 6gProtein 12g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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