From my mom’s recipe collection
This is my mom’s version of the Thanksgiving brussel sprout. Instead of the classic festive brussel sprout smothered with mysterious orange sludge cheese, this is a healthier, tastier, rubber-free variety. What’s more, your family might not even recognize the oft-avoided veggie and inadvertently develop a new love for this under appreciated cruciferous.
Cruciferous vegetables, also referred to as “brassicas”, are usually bitter in taste and offer a whole slew of health benefits. Aside from brussel sprouts, other family members include: arugula, bok choy, broccoli, cabbage, cauliflower, kale, radish and watercress.
Serves 6
Ingredients
1.5 lbs brussel sprouts
¼ cup slivered almonds, hazelnuts or pine nuts
1 Tbsp coconut oil (or butter)
½ cup finely chopped shallots
3 Tbsp dried cranberries (unsulphured if you can swing it)
1 tsp fresh thyme
½ cup vegetable (or chicken) broth
salt & pepper
Directions
1. To prepare the brussel sprouts, rinse under cold water and peel off the outer layer of leaves. Next, cut each in half lengthwise and then chop horizontally to the stem, shredding the leaves as you go.
2. In a large saute pan, toast nuts until aromatic and lightly browned. Remove from the pan and chop coarsely (no need to chop nuts if using pine nuts or slivered almonds).
3. Replace the pan over the heat and melt coconut oil (or butter). Over medium/ high heat, add the minced shallots, stirring until they are nicely browned.
4. Add the shredded brussel sprouts, cranberries, thyme and chicken broth to the pan and cover, simmering for about 7 minutes.
5. Remove the lid once the brussel sprouts have softened slightly, and continue to cook on high to evaporate any excess liquid.
6. Add salt and pepper to taste and toss in the nuts.
–
Niki and her mom & sis – ready for fall.
