by Meghan Swidler
Ingredients
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1 package (1 lb) of brussels sprouts, outer leaves peeled, bottoms removed, and halved
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2 shallots, minced
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2 garlic cloves, minced
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1 Tbsp extra-virgin olive oil
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2-3 fresh ears of corn, sliced (or use canned/thawed)
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Sea salt
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Freshly ground pepper
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1 lime, freshly squeezed
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2 Tbsp nutritional yeast
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Pinch of red chili flakes (or Trader Joe's Italian Soffrito blend)
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Pinch of dried parsley or handful of chopped fresh parsley (optional)
Directions
In a large sauté pan over medium-high heat, add the olive oil. Stir in the garlic and shallots, and cook for 3 minutes.
Add the brussels sprouts leaves and corn kernels. Toss well until the brussel sprouts and corn develop nice color, about 10 to 15 minutes.
Turn down the heat. Season the succotash with sea salt, pepper, fresh lime juice, chili flakes / Italian Soffrito, chopped fresh parsley (or pinch of dried herbs), to taste. Transfer the succotash to a serving platter and enjoy!
