This is a truly wonderful side dish.
Though Brussels sprouts are a little blah on their own, they taste delightful when properly seasoned. In today’s recipe, these baby cabbages get majorly spruced up! Combined with ginger, garlic and onion, that’s when the magic happens! This warm side dish would actually be perfect for a nice Sunday dinner 🙂
For a little extra crunch, fiber, protein and healthy fats, you could throw in a handful of pistachios, slivered almonds or pecans.
Brussel sprouts are uber healthy. They are members of the “cruciferous vegetable” family, which also includes broccoli, cabbage, cauliflower and wasabi. Cruciferous vegetables contain molecules called glucosinolates, which give our beloved cruciferous veg their characteristic bitter taste. The silver lining to the bitterness is that these pungent compounds are known to have anti-cancer effects in our bodies. For more details on the benefits of this “family”, head here.
Considering how beneficial Brussel sprouts are for health, this here recipe just might help you improve your relationship with them. Here’s to hoping it will!
It’s go time!
Ginger-Braised Brussel Sprouts
- 4-5 cups Brussel sprouts, chopped
- 2 tbsp. olive or coconut oil
- 1 onion, chopped
- 3 garlic cloves
- 3 tbsp. ginger root, minced
- Salt & pepper, to taste
- In a pan, add oil, onion, garlic and ginger and cook on medium-heat, stirring occasionally.
- During this time, wash your Brussel sprouts, remove their outer leaves and get chopping 😉
- Add chopped Brussel sprouts to your pan and let the aromatics do their job!
- Dish is done when all vegetables are thoroughly cooked and soft.
- Add salt and pepper, to taste.
- Enjoy, my friends! 🙂
These babies are absolutely smothered in garlic and ginger. How could you go wrong? 🙂
More please! 😉