I’m feeling a little guilty about this one because I took something totally healthy and mixed it up with something totally unhealthy. Specifically, I took some nice, low-cal sprouts and then added a bunch of brie.
I did start out with some not-so-naughty goat cheese. Goat cheese is nice and light and tangy, but it was not meant to be. Then I dropped the cheese altogether and used some roasted eggplant. It was perfect, right? All those veggies and no fat. But again, it was not meant to be.
I knew what the answer was, because I’d been avoiding it all along. Brie. Lovely, creamy, perfect brie. Besides, a little bit of something that you really really love is better than a lot of something you’re indifferent to. So I enjoyed a little bit. It was the perfect lunch.
This would be also fun as a cheese-ball type thing, rolled in nuts and thyme and pepper and served with a mound of crackers. Cover it if it’s in the fridge so that it will retain its bright green color,and let it come to room temperature before serving.
Ingredients
- 1 lb Brussels Sprouts
- 8 oz brie, rind removed
- 1 small garlic clove
- 2 1/2 tsp freshly squeezed lemon juice
- 3/4 tbsp pure sesame oil
- salt to taste
- thyme
- chopped nuts
- black pepper
Instructions
- Cut all the little heels from the sprouts.
- Using a food processor, shred all the sprouts along with the garlic.
- Put a little coconut oil in a pan over medium heat, then add the sprouts.
- Sprinkle a little salt over the sprouts and cook them, stirring frequently, for about 8 minutes.
- In a food processor, blend the brie with the sesame oil and lemon juice.
- Add the cooked sprouts to the brie mixture and blend well. Add in more salt if desired.
- Serve on toast. Sprinkle with thyme, nuts, and freshly ground black pepper.
What a great idea, looks and sounds fantastic!
thanks sheri!
Ohhhh, this sounds lovely!! 🙂 I’m awful about eating my veggies, so this would be a good way to get my daily dose!! 🙂
Thanks, Jocelyn! Sneak it into a sandwich and there you go.