Now aside from the health benefits of brussel sprouts, including antioxidants and anti-inflamation, they taste great if prepared properly. They also contain a large amount of Vitamin K (one cup contains 273.5% of the RDA) and Vitamin C (one cup contains over 161% of the RDA). The most important thing is not to overcook –I call this aldente style vegetables– and to allow their simple good taste to shine. I cook them often and my fellow foodie bloggers inspired this post of my recipe while they are in season.
1 package brussel sprouts
1/2 cup nuts (almonds, walnuts, macadamia or whatever you like)
1-2 tbsp olive oil
salt & pepper
Optional: cayenne pepper, white wine
Wash and cut sprouts in half eliminating bad leaves and end of stem. Toss with light olive oil and salt and pepper. Chop nuts and heat in a pan with light olive oil. Add sprouts and cook until they turn bright green. Add your fresh squeezed lemon while they are heating up–I use about 1-1/2 lemons depending on how juicy they are. If you want to add a bit of white wine to eliminate things sticking that is nice too. Finish with a little more fresh pepper and salt. A dash of cayenne is optional, but adds a nice little zip in addition to its health benefits. Enjoy!