This week’s Full Circle box had some really fresh green beans & lovely little brussel sprouts peeking out of it. We decided to use them both for a simple dinner. Less time cooking = more time relaxing in the evening.
We’re lucky to have some Copper River sockeye salmon in the freezer, so after thawing the filet I brushed it with some maple syrup and then baked it in the oven at 350 degrees for about 20 minutes, until the flesh began to flake.
Meanwhile we sauteed the green beans with some chopped shallots, olive oil and a touch of garlic powder, they were delicious enough that we were scraping every last bit out of the skillet.
Lastly we steamed the brussels sprouts in apple cider vinegar, a tasty preperation for those who enjoy a little tartness.
It’s simple and quick.
- Wash the Brussels sprouts
- Slice them in half
- Heat a skillet with olive oil
- Salt the bottom of the skillet, maybe 2 t of salt, more if you like
- Place the Brussels cut side down
- Maintain medium heat until the cut side begins to brown and darken
- Pour 1/4 cup apple cider vinegar over the Brussels
- Cover and let steam until desired tenderness (5-8 minutes, careful not to overcook)
- Voila, that’s all!
Here you have it in picture form: