leeks & brussels

I am obsessed with brussel sprouts for quite some time.  Recently, I have been obsessed with leeks.  What are leeks?

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leeks look like a giant scallions. They are related to garlic, onions, and shallots, but offer a more delicate, sweeter flavor.    leeks are filled with oodles of  anti-oxidants and anti-inflammatory properties.  However, they are only in season for a short time, so give ‘em a go while you can. In fact, try them in this recipe.

Worchestire  brussel sprouts & leeks:

2 key players:

The Goods:

• 1 pound brussel sprouts- stems removed and cut in half
• 1 leek- chopped
• 2 large cloves of garlic- chopped
• 2T coconut aminos ( soy sauce or tamari will also work)
• 1.5T Worcestershire Sauce (beware: most conventional Worcestershires contain high fructose corn syrup and other naughties, so be be sure to read the label.  I really like The Wizard’s Worcestershire Sauce).
• 3T ghee (could also use butter or EVOO)
• dash of sea salt & fresh, ground black pepper

How to:

• pre-heat oven to 425
• heat 3T of ghee in large skillet
• add leeks & garlic to skillet- saute until soft
• add halved brussel sprouts, Worcestershire Sauce, coconut aminos, sea salt & pepper- saute until soft
• transfer brussel & leek mixture to parchment paper lined cookie sheet or roasting pan
• cook for 25-30 minutes.

I enjoyed these guys with some broccoli and roasted sweet potatoes. Yummm…

Burt dined on Mr. Duck:

Side Note: I just discovered the HBO series,  Game of Thrones.  I cannot believe I like it, but it is so dang good.

And with that, I am off.  Happy Monday!