Balsamic Glazed Brussels Sprouts & Lime Parsnip Noodles

Balsamic Glazed Brussels Sprouts & Lime Parsnip Noodles

 

2 large parsnips, peeled and spiralized
1 cup vegetable broth
2 Tbs. butter (ghee, coconut oil, or olive oil), divided
2 cups baby Brussels sprouts
3 Tbs. balsamic vinegar
sea salt and pepper
1 Tbs. preserved limes, sliced
fresh cilantro

 

Spiralize or shred the parsnips. 

 

In a medium pot, combine the snips with the broth and bring to a boil. 
Cover and reduce to a simmer. 
Cook until soft, watching to ensure the liquid does not completely evaporate.
 Add 1 tablespoon of butter, season with salt and pepper, and gently stir. 
Set aside.

 

In a separate pot, add enough water to cover the Brussels sprouts and bring the mixture to a boil.

 

Cook about 5 minutes, until the sprouts are a bright green. 
Drain. 

 

Over low heat, add the remaining tablespoon of butter and balsamic vinegar, as well as salt and pepper. 
Stir continuously until all surfaces are glazed and the vinegar has reduced to a slick, sleek, salivary wonder.

 

Serve the sprouts atop the snip noodles, with plenty of preserved limes and fresh cilantro.