Ingredients for this delicious dish đ 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 sautĂ©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 sautĂ©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!
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!