A Dear Carbs Letter

Dear Carbs, it appears we will no longer be needing your services.  Of all the vegetables that put carbs out of business, zucchini is my favorite.  Zoodles are a great way to go big on veggies and cut down on calories [save them for chocolate or wine!].

Since I became an Aldi shopper this winter, I often pick up a bag of their steam-in-bag Brussel sprouts on the regular.  I love to roast or saute these little balls of cabbage with onions, garlic, and Parmesan cheese.  So let’s dive into this delicious + healthy low cal dish.

Imma Teach You How to Zoodle

I grabbed this little spiralizer from TJ Maxx and it has been puttin’ in work.  There are less-labor intensive spiralizers on the market, but at some point, the gadget requires storage which is why I prefer the compact handheld version.

Basically, you cut off both ends and just twist that zucchini down to the nub.  Keep in mind, zucchini s h r i n k while they cook so for this recipe, I used three zucchinis.  Dare I say, it still might not have been enough!

Spray the raw zoodles with the [0 calorie] olive oil spray,  throw in my garlic, salt, pepper, and parm cheese and give it a toss with my [clean] hands.  Transfer seasoned zoodles to a pre-heated skillet [med-high] and spray them once more [for good measure].  Turn down the heat and pop a lid on to soften.  I prefer my zoodles soft so the cook time is anywhere from  8-10 minutes.  If the skillet becomes waterlogged, remove lid and turn up the heat to drive out the excess h2o.

---

Meanwhile…

While the zoodles are steaming, prepare the Brussel sprouts and onions for action.  Dice the onion, quarter the sprouts and if you’re feeling feisty, cube another vegetable to add to the mix.  I added cubed zucchini because we are growing it out of our eyeballs in the backyard, but [and I want you to imagine me as an Italian mama kissing my fingers when I say this] sweet potato pairs exceptionally well with sprouts.

Throw the veggies on a medium-hot skillet to give the sprouts a little color and searing.  Spray generously with olive oil spray and season with salt, pepper, Mrs. Dash [salt-free] Garlic + Herb seasoning, basil and a pinch of red pepper flakes [optional].

10″ + 12″ Skillets: Calphalon Unison // Spatula: Calphalon

---

Let’s Dish

After roughly 2-3 minutes, lower heat and let the veggies cook until tender, about 15-20 minutes. Remove from heat when cooking has completed and dump on top of the cooked zoodles.  Add shredded parmesan cheese and give it all a toss.

The Details

Top: J. Crew [Similar] // Shorts: J. Crew Factory // Belt: Loft [Similar]

Earrings: TJ Maxx [Similar] // Shoes: Nordstrom Rack [DSW]

---

The Recipe

Sauteed Brussel Sprouts over Zoodles

By Laura Canfield

Print Version

Ingredients

3 – Zucchini

16 oz – Brussel Sprouts

1 – Yellow or Red Onion [your preference]

2 tbsp – Minced Garlic [hi, I believe in jars]

Olive Oil Spray

3 tbsp – Grated Parmesan cheese

2 tsp – Salt [divided]

1 tsp – Pepper [divided]

1 tbsp – Mrs. Dash Garlic + Herb Seasoning

Pinch – Red Pepper Flakes [optional]

Sprinkle – Shredded Parmesan Cheese [for topping]

Instructions

1. Spiralize the zucchini with a spiralizer.  Add to a large bowl.  Spray zucchini with olive oil spray.  Add garlic, salt, pepper, and grated Parmesan cheese.  Heat skillet to medium-high heat.
2. 1/4 chop the Brussel sprouts and dice the onions.  If you are adding an additional vegetable, dice or chop here.  Heat another skillet to medium-high heat.
3. Spray skillet and add zoodles.  Allow 30 seconds of medium-high heat while tossing and separating the zoodles.  Reduce heat to medium and cover for 5-7 minutes or until tender as desired.
4. Using the other pre-heated skillet, add the sprouts and onions [and additional vegetable if applicable], salt, pepper, Mrs. Dash seasoning, and red pepper [optional].
5. Saute and sear sprout mixture for 90 seconds to 2 minutes.  The Brussel sprouts should have a lightly toasted appearance.  Reduce heat to medium and continue to cook for 15-20 minutes,  vegetables should be tender.
6. Place cooked zoodles on the bottom of a dish, top with cooked sprouts + vegetables.
7. Sprinkle shredded Parmesan cheese.  Toss if desired.

---

Cele-plate Good Times

There are three different ways [likely more] to serve this veggie-packed dish.

1.  Simple as can be – just zoodles and veggies, enjoy.  If you’re feeling indulgent, add some pesto.
2. With grilled chicken atop the vegetables.  Drizzle a balsamic glaze because you fancy.
3. Dish out the veggies and zoodles on a tortilla wrap [cold or hot!].  Chicken and Balsamic glaze for added protein and flavor-packed punch.

Serving Bowl: Sterling Cut Glass // White Dishes: Mikasa // Tongs: Home Goods [Similar]

---

The Ultimate [Taste] Test

You know it’s a winner dinner when everyone chows down, especially considering our most popular meals consist of frozen waffles and PB&Js.  The original plan involved portioning the dish for STC’s lunch this week, but then the kids’ stampeded the kitchen and demanded plates of their own.

N is admittedly our pickiest eater, L has been snubbing PB&Js, and A talks through dinnertime to avoid whats on her plate.  All three of them eating Brussel sprouts and zoodles is now my greatest achievement in motherhood. I will rest on my brussel sprout laurels for the next 18 years.

Drop a comment below if you give this BS+Z recipe a try.  I love to hear the feedback!  Pinning is winning, so be sure to save this to your favorite meal planning board.

I’ll be back Friday with a brand•new•post.   I’ll let you in on a secret, I’m not even sure what it will be yet.  We’ll both be surprised so check back at 8 a.m. on Friday.   Subscribe below to receive it straight to your inbox.

---