Category: Nutrition

Veggie Side Dish: Giving Love to Brussels Sprouts

Brussels sprouts are an often underrated vegetable. They aren’t as versatile as spinach and often take a backseat to broccoli.

Children’s books are also no help, often encouraging kids to feed their Brussels sprouts to the dog. At Attune Health, we think that’s just downright unfair. This plucky green veggie is rich is low calorie and rich in vitamins, including C, B6 and B1. It’s also an excellent source of folate, potassium, fiber and omega-3 fatty acids.

Lee Bell, Attune Health’s board-certified holistic nutritionist, wants to give Brussels sprouts some good PR by dressing them up with some thinly sliced shallots and pecans.

So the next time you reach for the broccoli, think again. Brussels sprouts deserve love too.

Brussel Sprouts with Shallots and Pecans

  • 1 cup thinly sliced shallots
  • 1 cup raw pecans
  • 2 garlic cloves
  • ¾ pound Brussels sprouts, halved
  • ¼ cup parsley, minced
  • 4 tablespoons, olive or avocado oil
  • ¼ teaspoon salt, or to taste
  • ¼  teaspoon pepper, freshly ground, or to taste

 

Assembly

  1. Heat a large skillet over medium-high heat.  Add oil to pan.  
  2. Add shallots and saute for 3 minutes or almost tender, stirring occasionally.
  3. Add garlic, saute 30 seconds, stirring constantly.
  4. Add Brussels sprouts and cook until brown, about 5 minutes, or until tender.
  5. Add pecans until heated.
  6. Sprinkle with salt and pepper and add parsley. Serve and enjoy!