Ready to begin your midlife relaunch?

Receive bi- weekly tips and resources designed to help boost your energy, spark your confidence and move you toward your best life yet! (Emails never shared)

Latest Blog Posts

A Morning Routine for Reaching Your Goals

7 simple steps to the energy and focus you need to sustain change Whether …

View all posts

Living with Toxic People? Here Are 7 Ways to Cope

Have you been homebound these past months with testy teenagers, a difficult spouse or …

View all posts

10 Day Detox Challenge

Sign up now!

Blog

Sweet and Savory Brussels Sprouts Sauté

BY ELIZABETH BORELLI

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

Brussels sprouts are high in vitamin C, just six contain 90 percent of the daily recommended intake of vitamin C per day. And according ot 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.

All of which is fine on paper, 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:

Sweet and Savory Brussels Sprouts Sauté:

6 servings

  • 2 cups Brussels sprouts
  • 1 cup sweet potato, peeled and chopped into 1/2″ pieces (optional)
  • 1/4 cup water
  • 1 tbsp. coconut oil
  • 1 small red onion, chopped
  • 2 tablespoons balsamic vinegar
  • ½ tsp. dried oregano
  • 2 tbsp Braggs Amino Acids
  • 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 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 warm or serve at room temperature tossed into a hearty green or grain salad.

Leave a Reply