Brussels sprouts area favorite in my house, but not by me. I am always trying to come up with new and creative ways to make Brussels Sprouts more scrumptious. This recipe is the winner! Skillet Brussels Sprouts with a Pumpkin Dipping Sauce is an amazing way to prepare brussels sprouts. It is a quick vegetable recipe.
There are 2 great things about this recipe. One, being that the brussels sprouts are coated with cinnamon. Cinnamon is a spice that really transforms a dish. It has a natural sweetness about it and makes you automatically feel warm and cozy. Cinnamon really is a powerful ingredient to use. Adding just a touch will be all you will need.
The second best thing about this skillet brussels sprout recipe is the dipping sauce. It has a kick of spice to turn up the volume on just a mundane pumpkin sauce. A little heat to speed up your metabolism and awaken your taste buds. The sauce literally takes minutes to mix together. This side dish is nourishing, flavorful and one that is perfectly in season.
Skillet Brussels Sprouts with Pumpkin Dipping Sauce
- 1 bag Pero Family Farms Brussels Sprouts halved
- 2 TBLS Avocado Oil or Olive Oil
- 1 tsp Ground Cinnamon
- 1/4 tsp Sea Salt
Pumpkin Spice Dipping Sauce
- 1/4 cup Pumpkin Puree
- 2 TBLS Avocado Oil Mayonnaise
- 2-3 TBLS Hot Sauce or Sriracha
- 2 Pinches Salt
- 1. Remove the bottoms of the brussels sprouts and cut in half. Toss the brussels sprouts together with ground cinnamon salt, and the 1 tablespoon of avocado oil. Make sure to coat the brussels sprouts well. 2. In a skillet pan or iron skillet over medium heat add the seasoned brussels sprouts. Let the brussels sprouts cook for 5-8 minutes on one side and then turn them and allow them to cook for another 5-8 minutes. 3. Lower the skillet heat to low/medium and let the brussels sprouts keep cooking on a lower heat for another 5-8 minutes. 4. To make the pumpkin dipping sauce add the pumpkin puree, mayonnaise, and hot sauce into a bowl. Whisk or mix everything together. 5. Let the brussels sprouts cool slightly and then serve.
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