Hashed Brussels Sprouts

brussels sproutAre you one of the few that like the taste and texture of Brussels sprouts or do they make your face screw up into that expression we get when disgusted by a food flavor? I love the little guys! Now, don’t get me wrong, I definitely see where my beloved sprouts don’t appeal to some people, but they are nutritional powerhouses and worth a second try.

Brussels sprouts are a rich source of glucosinolates, nutrients that provide building blocks that our bodies use to make a variety of cancer-protective compounds. They also provide loads of antioxidants, including vitamin C, vitamin E and vitamin A (as beta-carotene).

Instead of having them steamed to death, try them roasted (SO good!) or maybe this simple stove top creation. This would make a tasty side dish for your Thanksgiving feast and it’s healthy!

Hashed Brussels Sprouts

Sprouts dry out quickly after harvest; make an effort to get the freshest ones you can find for this dish.

1 lb Brussels sprouts
2 Tbl extra-virgin olive oil
1 medium onion, diced
1 tsp hot red pepper flakes or to taste
1/4 tsp nutmeg or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese, optional
salt to taste
1. Trim ends off Brussels sprouts and remove any discolored outer leaves.
2. Cut or chop the sprouts roughly (1/4 inch pieces). You should have about 4 cups.
3. Heat the oil in a nonstick skillet over medium heat. Add onion, red pepper flakes, and a pinch of salt, and sauté, stirring frequently, until onion is golden.
4. Add the chopped sprouts, and sauté, stirring frequently, until sprouts are bright green and crunchy tender, about 5 minutes.
5. Add the nutmeg and mix well.
6. Turn off heat, add the optional grated cheese, and mix well.
7. Serve at once.

(Recipe from Dr. Weil)

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