Brussels Sprouts are so cute! They are also really nutritious, boasting high amounts of vitamins C and K, and containing an abundance of disease-fighting phytochemicals, including sulforaphane, which helps rid the body of carcinogenic substances.
This dish was inspired by a recipe in “Color Me Vegan” by Colleen Patrick-Goudreau. I absolutely LOVE this cookbook and I think the author is awesome. Her podcast Vegetarian Food for Thought (which you can listen to for free) is so inspiring and informative. Not only is she well-versed in nutrition–which is why I started listening to her in the first place–but she also has helped me see that our food choices can be, and should be, an extension of who we are and what we value in life. It’s such an empowering outlook. Her words have really broadened my perspective.
2 pounds Brussels sprouts, washed and shredded (cut into strips)
2 tablespoons vegetable broth
1 large tart apple, unpeeled and cubed
3 medium garlic cloves, minced
1 tablespoon pomegranate syrup (if you can’t find that, use maple syrup)
1/3 cup pecans, toasted and chopped
Salt and pepper, to taste
1. In a large saute pan, heat broth over medium heat. Add the shredded Brussels sprouts and a touch of salt and saute for 7-10 minutes until the sprouts begin to brighten.
2. Add the apple cubes, garlic, and syrup, and cook for 3-5 minutes or until the apples are heated through but not too soft.
3. At the end of the cooking time, add the pecans, and salt and pepper to taste.