|Scary, scary brussel sprouts!|
I have not eaten brussel sprouts since and I don't know if my mother had another family thanksgiving ever since. There was a small twinge of guilt as I made this recipe. When I was a kid, I was the pickiest eater in the world. Only in the past five years have I really opened my horizons to trying new foods and retrying things I hated as a child. Going vegan took it to a whole new level.
Life Lesson: Your taste buds change over time.
So, brussel sprouts... a hated vegetable of children and a regular attendee at holiday meals. t are they healthy? Yes, yes they are. Brussels sprouts are full of nutrients and contain tons of vitamin C. One serving of Brussels sprouts contain the adult daily requirement for vitamin C. Brussels sprouts contain indoles, which are known for their cancer fighting properties and they are also a decent source of folate, potassium, vitamin K, fibre and beta carotene.
So, I think it is time for me to retry this weird little holiday veggie. In order to get over my bad memories of brussel sprouts, I knew I needed to jazz them up a bit. I found a very yummy looking recipe in Colleen Patrick-Goudreau's book Color Me Vegan. I put my own spin on her recipe to give brussel sprouts a second chance in my life.
Autumn Brussel Sprouts
Adapted from Color Me Vegan
Makes 4 servings, approx 15 min
- 1 Tbsp oil
- 12-14 large brussel sprouts, chopped in half and sliced (fill your pan)
- 1/8 cup raisins (I used dried pomegranate)
- 1 small apple, diced or slice thinly (peel on)
- 1 clove garlic, minced
- 1 handful of pumpkin seeds
- 1 1/2 Tbsp Maple Syrup
- 1 Tbsp white balsamic vinegar
- 1 lime, zested (save the juice)
- 1 handful of pecans, toasted and chopped coarsely
- 1 Tbsp Cilantro, chopped (optional)
In a small pan, toast the pecans and set aside. In a large pan, heat the oil over medium heat. Chop up the vegetables and once hot, add the shredded brussel sprouts. Toss in the oil to coat and saute for about 8 minutes, or until they are bright green and looking cooked. Next add the garlic, apple, maple, balsamic, lime zest, pecans and pumpkin seeds. Stir well and a cook for about 5 minutes or so until it is heated through.
|Coleen Patrick-Goudreau was right, it is worth shredding these|
|The Sprouts brighten once you cook them, easy to tell when it's ready|
Remove from the heat and toss in the raisins, lime juice and the cilantro. Serve along side your favourite grain and protein or with your thanksgiving dinner!
|Voila! Serve with your Thanksgiving Dinner... or be like me and just eat it on its own|