This recipe for Brussels Sprouts will make you wonder what all the fuss was about when you were a kid because eating baby cabbages is fun and tasty!
For years, Brussels sprouts have had quite a dreadful reputation, yet, recently these little cruciferous gems are reclaiming attention with the wonderful and innovative creations from chefs of all kinds. Be they roasted, pan-fried, tossed in marinade and grilled in a basket, or shredded in a salad, I am confident all of those who swore off Brussels sprouts simply need to have them prepared another way. This recipe is easy, adapts well to your own additions, and only takes a few minutes to cook.
A big bonus besides being delicious when well-prepared is the numerous health benefits of Brussels sprouts which are rich in vitamins and minerals. In addition, cruciferous veggies are known to aid in cancer prevention, so enjoy these at your next meal.
Brussels Sprouts with Sundried Tomatoes and Onions
Prep and cook time: approx. 20 minutes Yield: Makes 4 servings
- 1 pound Brussels sprouts, trimmed and sliced in half if they are large (smaller sprouts cook faster and absorb more flavor.)
- 1 tablespoon olive oil or grapeseed oil for sautéing
- 1 heaping teaspoon garlic, minced
- 1 small shallot or ¼ cup red onion, minced
- 1/3 cup sun-dried tomatoes, sliced into thin strips.
- 1 teaspoon sea salt and black pepper to taste
- Optional garnish – lemon or herb-infused olive oil, fleur de sel, and toasted pinenuts
- Prepare ingredients as directed above.
- Toss the Brussels sprouts with olive oil, garlic, sea salt, and pepper, mixing well to cover the sprouts evenly. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes
- Once the pan is hot, add the shallots and fry for a few minutes until soften. Place the Brussels sprouts into the pan in a single layer and cook for a few minutes or until they begin to brown.
- Add the sun-dried tomatoes and continue to cook over medium heat stirring occasionally until all the sprouts are caramelized and done to your preference. Depending on the size of the sprouts it may be 6–8 minutes or so.
- When done, sprinkle with fleur de sel, drizzle with a little additional olive oil and top with pine nuts (if using).
I love to enjoy these with nutritional yeast or a vegan cheese such as my cashew crumble and often use leftovers to make a warm salad with reheated sprouts, roasted peppers, sautéed mushrooms and shallots served over a mix of spinach, radicchio, and sliced cherry tomatoes. Add balsamic Dijon vinaigrette and toasted walnuts, and it is heavenly. Save yourself time and double recipe creations for a make-over meal with variations on the seasonings and accompaniments. Planning ahead makes eating great doable, enjoyable and ever so rewarding.
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