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.
- 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
In a medium sized pan heat the oil over a medium heat.
- Cook the shallots for 2-3 minutes until soft.
- Add the garlic and cook for a further 2 minutes.
Add the sprouts and cook, stirring often, until brown patches appear on the sprouts.
- Stir in the stock and thyme as well as salt and pepper to taste.
Cover and cook over a low heat for 10-15 minutes until sprouts are soft and tender, but not overcooked.
- Top with pine nuts to serve.
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