Braised Brussels Sprouts

Brussels sprouts are not just for the holiday season! When cooked properly, they are a delicious food that can be enjoyed all through the year. They have extremely high levels of phytonutrients, help reduce inflammation, and are a great source of fiber too.

Brussels sprouts are a very economical vegetable to eat, and packed full of nutrients, but be sure to cook them correctly. Over- or under-cooked Brussels sprouts are not pleasant to eat. Be particularly careful not to overcook your Brussels sprouts, as this can lead to a slightly unpleasant aftertaste and smell.

Try to make these cruciferous vegetables a regular part of your diet. This side dish is a great way to start. You can also steam them and eat them as a snack with salt and pepper, or mix them into a salad with nuts, red onions and goat cheese.

At Thanksgiving or Christmas, you can combine these Brussels sprouts with our delicious cauliflower mash for a filling, seasonal meal that is completely acceptable on the Candida diet.

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Braised Brussels Sprouts

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Servings: 2 servings

Calories: 118 kcal

Author: Lisa Richards

Ingredients

• 1 Tbsp. olive oil
• 3 shallots (sliced)
• 2 cloves garlic (crushed)
• 1 lb. Brussels sprouts
• 1 cup chicken or vegetable stock
• 4-5 sprigs fresh thyme (chopped)
• 1/4 cup pine nuts to top
• Salt and pepper to taste

Instructions

1. In a medium sized pan heat the oil over a medium heat.

2. Cook the shallots for 2-3 minutes until soft.
3. Add the garlic and cook for a further 2 minutes.

4. Add the sprouts and cook, stirring often, until brown patches appear on the sprouts.

5. Stir in the stock and thyme as well as salt and pepper to taste.

6. Cover and cook over a low heat for 10-15 minutes until sprouts are soft and tender, but not overcooked.

7. Top with pine nuts to serve.

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