| Prep | Cook | Ready in | Servings | |
| 5 min | 15 min | 20 min | 2 |
| 454 gm | Brussels sprouts (remove and reserve flyaway leaves, washed, quartered) |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp | Maple syrup |
| 3 tbsp | Sesame oil |
| 2 tbsp | Soy sauce, low sodium |
1. Boil water in a medium pot. Place quartered brussels sprouts into boiling water, cook for 3-4 minutes until slightly soft. Drain, set aside.
2. Heat oil in a large skillet over medium-high heat. Place flyaway leaves in skillet and cook until crisp. Remove, set aside. Reduce heat to medium and add garlic to remaining oil, and stir until fragrant, about 30 seconds.
3. Add blanched brussels sprouts, soy sauce, and maple syrup to the skillet. Cook until liquid is nearly gone, about 5-10 minutes. Add cooked flyaway leaves back in. Enjoy.
| Vegetables | 3.0 |
Brussels Sprouts
are rich in antioxidants and high in fiber
