Friday, April 18, 2014

Sautéed Brussels Sprouts with Lemon & Capers

I know many people do not like brussels sprouts, my husband included. But I love them and they are so good for you. I started making this very easy brussels sprouts side dish some time ago and guess what? My husband likes it!

Being one of the cruciferous vegetables it's great in the fight against cancer. Plus recent studies show a unique benefit of protecting DNA. I need that... and guess what? So do you!

Try this out on your reluctant brussels sprouts crowd and see if you can win them over.

Sautéed Brussel Sprouts

from Chris Pedersen
yield 2-3 servings

category Side Dish
cuisine Vegan

2 Tbsp coconut oil
20+ brussels sprouts, cleaned and halved (about 2 Cups)
1/4 C yellow onion, sliced
1 Tbsp of capers with juice
Juice of 1/2 lemon
sea salt & pepper to taste

1. Heat coconut oil in wok over medium high heat. Add brussel sprouts and stir until browned.

2. Add onion and stir until cooked and slightly browned.

3. Add capers and lemon juice and stir. Add salt and pepper to taste.
4. Serve

See! Easy! Try it and report back to me.

Best brussels sprouts to get are on the stalk. They stay really fresh in the fridge and you simply cut off what you want for the meal.


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