Holiday Brussels Sprouts Sauté

Brussels sprouts rank high on the list of cabbages with a bad rap, and undeservedly so. The trick is knowing how to bring out the sweet nutty flavor in these earthy veggies by cooking them until almost al dente, but definitely not overdone. Just in season (now!) is the best time to give those Brussels another try, done right.

Brussels sprouts are high in vitamin C, just six contain 90 percent of the daily recommended intake of vitamin C per day. And according to the authors of “Cooking with Foods that Fight Cancer,” eating three servings of crucifers like brussels sprouts per week can reduce the risk of developing cancer by increasing the rate of chemopreventive glucosinolate in the body, which is very good news, but you have to like them first.  Try tossing them in olive oil and balsamic vinegar with a dash of salt before roasting at 400° for 35-40 minutes ‘til the edges are brown, then serve.  Or use this easy recipe:

• 2 cups Brussels sprouts
• 1/4 cup water
• 1 tbsp. coconut oil
• 1 finely chopped red onion
• Juice of ½ lemon
• ½ tsp. dried oregano
• 2 tbsp Braggs Amino Acids (optional)
• ½ tsp. garlic powder
• Salt (optional) to taste
• 1/8 c. chopped walnuts
• 1/8 c. dried currents

Trim the stems, then halve the sprouts lengthwise to each half that has part of the stem to hold it in tack.  Steam sprouts in water in a large sauté pan for 10-15 minutes until cooked through.  Drain and return to heat, add remaining ingredients, and briefly sauté ‘til lightly onion is cooked and sprouts are lightly browned (5-8 minutes). Enjoy!

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