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Light Brussels Sprouts


½ kg brussels sprouts

2-3 carrots, chopped

2 cloves of garlic, minced

3 tablespoons olive oil

2-3 tablespoons pumpkin seeds

parsley, salt, pepper





Wash brussels sprouts and put a cross with the knife on the bottom of the brussel sprouts to cook them quicker. Boil the brussel sprouts in salty water and add the chopped up carrots. Drain cooked vegetables and add olive oil, herbs, salt, pepper and finely chopped garlic.


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