Recipe: Beautiful Brussels

Dr. Robert Bobert
Dr. Robert Bobert

Immunologist

Brussels sprouts recipe

 

Beautiful Brussels

  • 20-30 small Brussels sprouts
  • 1 small Granny Smith apple (peeled & chopped)
  • 1/2 cup onion or shallots (chopped)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup (pure, (not pancake syrup))
  • 1/4 cup slivered almonds
  • 1 tablespoon oil (canola or olive)
  • salt & pepper (to taste)
  1. Warm a dry pan over medium heat. Toast almonds for a few minutes, moving constantly. When they begin to turn golden, remove from pan onto a plate to cool.   
  2. Add oil to pan and heat onion and Brussels sprouts with a little salt and pepper on medium-high heat for approximately 10 minutes.
  3. Cover after about 5 minutes, adding a little water if too dry. When near-tender, add apple, Dijon mustard and maple. Add a little water if too dry again. Stir to coat.
  4. Top with toasted almonds and serve as a side with chicken and a small salad…or eat the whole bowl yourself! Yum!

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