BRUSSELS SPROUTS + SUN-DRIED TOMATOES + CASHEWS
My mom and I don't have the best history with brussels sprouts. I remember all too well those nights at the dinner table with Mom insisting that I eat at least two bites and Dad emphatically trying to convince me they taste like French fries when you dip them in ketchup.
Not even close Dad. Not even close.
Right after Christmas, my mom and I did the first week of the Whole Living 21 Day Cleanse and basically ate just fruits, vegetables and nuts for 7 days.
(Aside from the devastation of cutting out coffee, it was surprisingly easy and I highly recommend it!)
I’m a huge fan of fruits and veggies but somewhere around day 4 or 5... it was time to find some new ways to eat them.
We happened to be at my parent’s house for dinner and my mom had a moment of creative genius (probably from all the carrots she had been eating) and whipped up today’s recipe.
Brussels sprouts redeemed.
I know Brussels sprout season has just come and gone but most stores still have them and you can always file this recipe away for next season… if you can wait that long.
ENJOY!
Elizabeth
I’d love to hear your favorite ways to eat Brussels sprouts!
BRUSSELS SPROUTS + SUN-DRIED TOMATOES +CASHEWS
serves 4
INGREDIENTS:
1 LB Brussels Sprouts
¼ Cup cashews (I used raw)
¼ C sundried tomatoes
1 T olive oil
1 tsp minced garlic (optional)
Salt and pepper to taste
TO MAKE:
Finely shred the Brussels sprouts with a sharp knife.
Chop sundried tomatoes and cashews and set aside.
Heat the olive oil in a pan and add shredded brussels sprouts and minced garlic.
Toss them in the pan as they cook and let them soften. About 4-5 min.
Add sundried tomatoes, cashews, salt and pepper and toss. Cook for a few more minutes and taste to be sure it is salted enough. Add more if needed.
Serve immediately.
*You can prep all the ingredients early in the day but I recommend you don’t cook them until you are ready to eat. If reheated, the cashews get soft and it is not quite as good.
TO SERVE:
Serve warm as a side dish.
Or sometimes I layer a bowl of quinoa or brown rice, the Brussels sprouts and grilled salmon.
[print_this]
BRUSSELS SPROUTS + SUN-DRIED TOMATOES +CASHEWS
serves 4
INGREDIENTS:
1 LB Brussels Sprouts
¼ Cup cashews (I used raw)
¼ C sundried tomatoes
1 T olive oil
1 tsp minced garlic (optional)
Salt and pepper to taste
TO MAKE:
Finely shred the Brussels sprouts with a sharp knife.
Chop sundried tomatoes and cashews and set aside.
Heat the olive oil in a pan and add shredded brussels sprouts and minced garlic.
Toss them in the pan as they cook and let them soften. About 4-5 min.
Add sundried tomatoes, cashews, salt and pepper and toss. Cook for a few more minutes and taste to be sure it is salted enough. Add more if needed.
Serve immediately.
*You can prep all the ingredients early in the day but I recommend you don’t cook them until you are ready to eat. If reheated, the cashews get soft and it is not quite as good.
TO SERVE:
Serve warm as a side dish.
Or sometimes I layer a bowl of quinoa or brown rice, the Brussels sprouts and grilled salmon.
[/print_this]