In our house, we call this dish 'BBK' ~ Broccoli, Brussels Sprouts and Kale. We always eat it served on top of a bed of Spaghetti Squash that I've usually made ahead of time. I like to have the broccoli already streamed so that it just needs to be heated up for this dish. I'll steam broccoli beforehand for a meal, making extra when I know this is on our menu later in the week. It saves a lot of time having the spaghetti squash and broccoli ready to go. It makes this dish easy to whip up! 

 

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 (add the pepper and salt to taste, I usually do 3 turns of pepper and 2 turns of salt).

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.

Top over a bed of cooked spaghetti squash and serve.

 

TIP: If you've made the spaghetti squash ahead of time, be sure to heat it up before topping it with BBK.

 

 

 

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