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If you don't like Brussel Sprouts, prepare yourself because I'm going to make you fall in love with them. I'll start off by saying they're a staple in my house and honestly, it's ALL ABOUT HOW YOU COOK THEM. Sure, it's possible to have PTSD from when your mom boiled them with a smidge of salt when you were a kid but I promise you that I'm not your mom. And after you're done whipping these up you're going to be a convert. 


Of course, If you're already a fan, well, you're going to LOVE THESE. 

Let's talk about why these are so good, what makes them so good and how easy they are to make. Hello, quick and easy meals and side dishes...

First off, the seasoning. Trader Joe's Umami Seasoning is all kinds of crazy delicious. It goes great on basically everything, including you guessed it: Brussel Sprouts. 

What's In It: KOSHER SALT, DRIED ONIONS, GROUND MUSTARD SEED, PORCINI MUSHROOM POWDER, WHITE BUTTON MUSHROOM POWDER, CRUSHED RED PEPPER, BLACK PEPPER, DRIED THYME.

In a nutshell: It's savory with a kick. 

 A heaping tablespoon (or two!) on your sprouts in a preheated pan is going to take you to some pretty flavor filled places. 

Next, a little something extra. Sun-dried Tomatoes. For me, sun-dried tomatoes are the vegetable version of bacon. Hear me out on this one. Their texture is a little bit chewy, like jerky, let's say. No, they taste nothing like the delicious salty goodness that is bacon but they're super mild, flavor filled and absorb spices flawlessly. 

So, let's grab a pan and whip up today's recipe. 

Umami Brussel Sprouts with Sun-dried Tomatoes

What You Need:
1 bag frozen Belgium Brussel Sprouts 
(you can also use fresh if you're looking for a little more crunch.)
1/2 Cup Sun-dried tomatoes 
1-2 Tbsp. Trader Joe's Umami Seasoning
2 Tbsp. Olive Oil 

Optional: 1 Tbsp. Nutritional Yeast 
(for added umami flavor, protein, vitamins and minerals)

1. In a large pan over medium heat add olive oil and brussel sprouts.

2. Stir until sprouts are coated in oil. Add Umami Seasoning. Toss to coat evenly. 

3. Add sun-dried tomatoes. 

4. Toss occasionally until sprouts are golden brown. 

5. Add optional nutritional yeast and serve warm. 
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