gluten free by nature — casein, soy and entirely almost sugar free…

I don’t know about you but I absolutely love brussels sprouts. In years past, I never truly appreciated them until I had the opportunity to eat freshly picked local sprouts. Because they are most often grown in warmer climates and shipped across the country, they consistently  taste bland. They are most tender and sweet after a hard frost (i.e., grown in climates with seasonal changes). And this recipe highlights  that. Just be sure to select wisely: the smaller the sprout the better tasting it is. They are from the same family as cabbage which makes them high in vitamin C and antioxidants. Added bonus: this vegetable is a cancer fighting  superstar. But, it need only be prepared very simply to be enjoyed. Give brussels sprouts another chance – you won’t regret it. 

2 cups organic brussels sprouts, trimmed, damaged leaves removed and halved
2 tblsp extra-virgin olive oil
1/4 cup yellow onion, minced
2 garlic cloves, minced
1/3 cup vegetable or chicken broth

1. Place oil in a saute pan and heat only a few seconds. Add onion and saute for about 5-6 minutes.
2. Add garlic and saute another minute.
3. Add sprouts to saute pan, pour in broth, stir and cover  – steaming over medium-low heat for 10 minutes. Watch carefully – do not overcook. Remove lid and serve.

Tags: brussel sprouts, dairy free brussel sprouts, gluten free brussels sprouts

This entry was posted on Friday, December 12th, 2008 at 11am and is filed under sides, vegan, vegetables, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.