Brussel Sprouts, Broccoli and Kale with Spaghetti Squash ~
In our house, we call this dish 'BBK'', short for Brussels sprouts, Broccoli, and Kale and we love it served with Spaghetti Squash. I'll usually steam broccoli beforehand for a meal, making extra when I know this is on our menu later in the week. I also like to have the spaghetti squash pre-made. By having the spaghetti squash and broccoli ready to go, this dish is really easy to make, even on the busiest day.
Ingredients:
2 Tbsp avocado oil, split into 2 - 1 Tbsp measurements
Fresh lemon
Fresh ground pepper and Himalayan pink salt
10-12 Brussels sprouts, trim ends and remove any necessary outer leaves
4 garlic gloves, minced
4-5 kale leaves, thinly sliced
2 cups broccoli florets, steamed
Directions:
Preheat oven to 325 degrees F.
In an bowl, toss the Brussels sprouts with 1 Tbsp of avocado oil, a good squeeze of fresh lemon (about 1 Tbsp) and fresh ground pepper and salt to taste.
Place in an oven safe skillet and cover with a lid. Roast in the oven for 20-30 min or until the Brussels sprouts are tender. Make sure to turn them over about halfway through and watch that they don't burn. They should be dark brown, but not black, when done.
In the meantime, wash the kale leaves, remove the stems and thinly slice, and mince the garlic.
Once the Brussels sprouts are ready, remove the skillet from the oven and place on stovetop on med-low heat. The skillet is already hot from the oven, therefore the rest of the ingredients cook very quickly and don't require the heat to be very high.
Add the remaining 1 Tbsp of avocado oil, along with the garlic, broccoli and kale. Toss in the skillet for 5-7 min or until the kale has wilted and the broccoli and is warmed up.
Right before serving, add the spaghetti squash and gently toss. If you've made the spaghetti squash ahead of time, it will only take a couple of minutes to heat up.
Enjoy!
After giving this dish a try, leave a comment and let me know ~ I'd love to hear from you!
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