Diet: Vegan, Gluten-Free, Vegetarian, Paleo, Dairy Free
Brussels sprouts are the rising stars of the vegetable patch! They are a cool weather crop and look like baby cabbages but are the buds that grow along the length of a thick, fibrous stalk. They are known for their ability to enhance DNA repair and to block the growth of cancer cells, making them a powerful member of the cabbage family. Brussels sprouts are nutritional powerhouses loaded with vitamins A, C, K and B, as well as the minerals iron, magnesium, phosphorus, potassium and manganese. Their fiber aids in digestion and helps lower cholesterol.
You can steam, roast or sauté Brussels sprouts. Try them in this awesome recipe!
SERVES: 8
Ingredients
- 2 Tablespoons olive oil
- 2½-3 pounds Brussels sprouts (3-4 cups)
- ½ cup shallots, minced (4 medium-size)
- 2 teaspoon fresh thyme leaves, chopped
- ¼ cup water
- 1 lemon, juiced (2-3 tablespoons)
- ¼ cup parmesan cheese, grated (optional)
- Salt and pepper, to taste
Directions
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To prepare Brussels sprouts, rinse them in water. Trim the stems and remove any outer leaves as needed. Using a sharp knife, thinly cut down through the Brussels sprouts in a shaving motion. Set aside. Chop & measure shallots and thyme leaves and set aside. Grate cheese and set aside (if using).
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Heat oil in large sauté pan on high. Add shallots and thyme; cook 2-3 minutes, until caramelized.
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Add Brussels sprouts. Cook, stirring, for 6-7 minutes.
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Add water; stir and cook uncovered 1 minute. Remove from heat immediately, as steam can quickly overcook!
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Add lemon juice; season with salt and pepper. Top with grated parmesan cheese if desired.