Brussels Sprout Medley

I LOVE brussels sprouts but for some reason I rarely cook them. With winter in the air it seems like a perfect cold weather meal.

This is a hearty all in one dish that you can cook and eat as a meal in itself or add a simple piece of sole or other light fish to accompany it. This version is inspired by one of my favorite Portland restaurants -- Paley's Place and can be made vegetarian/vegan simply by leaving out the bacon and adding a little extra sea salt. I like to wing it when I cook so I've left some range in the ingredient amounts for you to adapt it to your tastebuds.

The shitake mushrooms are great for the immune system (stimulates macrophages, T-cells & natural killer cells) as we approach the winter months and are good for optimizing the liver's ability to process cholesterol. Shitake mushrooms also display natural antiviral & antitumor effects.

Brussel Sprouts, as with broccoli and cabbage, contain sulforaphane, a chemical believed to have potent anticancer properties as well as indole-3-carbinol which has a regulating effect on the female reproductive hormones. Brussel sprouts are also a good source of antioxidants and help support detoxification.

Ingredients:
-12-16 brussel sprouts (cleaned and cut into quarters)
- half of a leek chopped (chop from both ends so you get the white & the green but you won't need the whole thing)
- 4-6 shitake mushrooms thinly sliced
- 5 slices of cooked bacon- cut into small slices (thick slices have more flavor if it's an option)
- sea salt
-cooking sherry
- ghee or coconut oil
- small handful of parsley chopped (optional)

Cook and then slice the bacon while you turn your oven to broil and let it warm up. Line a baking sheet with foil and place brussel sprouts on it. Drizzle & mix with a little melted ghee or coconut oil and sea salt then spread them out on the tray and cook lightly (about 8-10mins).

In a pan melt a tsp of butter or coconut oil then add a dash of sherry on high heat. Bring to a simmer and add mushrooms & leeks with a dash of sea salt. Cook lightly (add in more butter/oil or sherry as needed) then take off the heat and add brussel sprouts & bacon. Toss then add parsley & salt to taste. Enjoy!

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About the Author
Tiffany is the Acupuncturist and Yoga Teacher at the Nike World Headquarters in Portland, Oregon, runs 200 and 500 hour yoga teacher trainings and has been featured in various articles, video and print ads including ads for Nike and Lululemon. She travels the globe inspiring people all over the world to live their lives to the fullest and her book, Optimal Health For A Vibrant Life, is a 30 day detox for yogis.
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