Fresh ground nutmeg on Brussels sprouts has always been a favorite of mine. Our nutmegs were looking a little tired, so I decided to try use my CPTG (Certified Pure Therapeutic Grade) cardamom essential oil as a substitute. It has a similar warm spice taste and works — might even be better! Give these wonderful green globes of deliciousness it a try over the holidays or anytime. The recipe is very easy—you won’t need it next time you make it.
Set a medium-sized pot of water to boil. Parboil the Brussels sprouts for 5-8 minutes (test for al dente; edible but not quite tender), drain and place in an ice bath or run cold water over the Brussels sprouts to stop the cooking. When cooled, set aside on a clean cloth or in a sieve to dry the vegetables.
Melt 2-4 tablespoons of butter in a sauté pan. Set heat to medium. Add Brussels sprouts, cut side down in the pan. Keep checking on them and turn once the cut side is brown and caramelized.
Prepare your cardamom oil blend. Use a ramekin to melt another 1/2-1 tablespoon of butter in the microwave or small pan. Alternatively, you can use extra virgin (no need to heat) or a combination of both. When melted, add a drop of doTERRA cardamom oil and gently blend.
When the butter and the Brussells sprouts have brown and caramelized, turn the heat off. Push the vegetables to one side or make a space in the center of the pan and add the cardamom/evoo blend. Gently toss the Brussells sprouts and the oil blend to evenly coat the vegetables.
Before serving, finish with a sprinkle of course sea salt and fresh ground black pepper to taste.
P.S. Did you notice I posted another recipe with cardamom? Guessing that I like (dare I use the word "love") cardamom? Check out this recipe for Cardamom & Wild Orange Raw Date Nut Balls.