Ingredients for this delicious dish :)

Ingredients for this delicious dish ūüôā I made half the recipe, since I didn’t have enough Brussels sprouts!

As I’ve mentioned before, I’m a big fan of Brussels sprouts…and I don’t mean¬†the overly cooked, steamed or boiled kind. Roasting and saut√©ing these little cancer-fighting cabbages is the best way to make them taste absolutely delicious and turn haters into followers!

I tried a new recipe this week from my favorite blog, Nourishing Meals. It’s a variation of one that I’ve made roasted, but this time it was saut√©ed. This recipe has become¬†another favorite of mine, as it includes Brussels sprouts, shallots, cranberries, and nuts, which are all¬†anti-cancer, anti-fat storage GBOMBS¬†foods.

The combination of the slightly bitter Brussels sprouts, sweet shallots, tart cranberries, buttery pecans and a hint of salt packs this dish with flavor!

Sauteed Brussels Sprouts with Shallots, Cranberries & Pecans

Sautéed Brussels Sprouts with Shallots, Cranberries & Pecans

This recipe takes less than 20 minutes from start to finish. I made a few modifications and used pecans instead of the sliced almonds and added some garlic because garlic makes everything taste better!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 shallots, thinly sliced
  • 1/2 cup¬†chopped pecans
  • 3 cloves of garlic, thinly sliced (add these in when you add in the Brussels sprouts)
  • 2 pounds Brussels Sprouts, trimmed and halved lengthwise
  • 1 teaspoon Herbamare or sea salt¬†(you can find Herbamare at any natural food store or online)
  • 1/2 cup dried cranberries, naturally¬†sweetened if possible
  • 1/2 cup water
  • Freshly ground black pepper

Click here for the full recipe from Nourishing Meals!