KT Cooked It: Sweet and Sour Brussel Sprouts

Today is the end of my first week of training for the Shamrock Marathon Weekend in Virginia Beach on March 18-19. Only 29 more weeks to go before I finish my goal of completing a marathon before my 30th birthday. Trying to train, work and be mommy/wifey is going to take a lot of preparation, sleep, and well, good nutrition (minus a few glasses of wine here and there...and maybe a doughnut or two). So on this episode of "What Can I Make That's Healthy Using Whatever Is In My Kitchen," I took a 2 pound bag of Brussel sprouts waiting to be cooked from the fridge and whipped up this delicious dish. The idea comes from a dish that my older sister makes - shredded Brussel sprouts, corn and black beans sautéed with a sauce that she purchases from her local Wegmans.

Luckily I had the sprouts and corn, but I had to make my own sauce. First I shredded the Brussel sprouts using these instructions that I found on Popsugar.

For the sauce, I combined the following ingredients in a small sauce pan and brought to a gentle boil before taking off the stove top:

• 1/4 cup Ken's Steakhouse Balsamic Vinaigrette Dressing
• 1/4 cup lite sodium soy sauce
• 1/4 cup brown sugar
• 1/2 tsp ground ginger

Alright! Next, in a large skillet I sautéed the Brussel sprouts mixed with one can of whole kernel corn in 2 Tbl of olive oil until tender. This would have been even better in a wok. Add that to the Christmas list.

Finally, I added the sauce and sautéed for another 2 minutes or so, mixing well. And that's it. SO good. Next time I will make sure to have a can of black beans on hand!