Happy Sunday friends!
I know what some of you might be thinking when you read the title. I feel like I was deceived as a child growing up in the UK. People always told me that brussels sprouts were disgusting and horrible. As a child, I made the assumption that I didn’t like them either…without trying them. As my appreciation for vegetables has increased over the years, I thought that I would give them a try to see if I liked them and could grow to like them.
Brussel sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower and mustard greens. They are autumn and winter vegetables that are highly nutritious in nature. They are low in calories but high in fibre, high in vitamins such as Vitamin A, C and K, and high in minerals such as folate and manganese. They are high in antioxidants, help maintain blood sugar levels, contain omega- 3 and are very easy to add into your diet.
They can be boiled, sauteéd, baked or roasted. They can be added as a side vegetable to pastas, frittatas and stir-fried dishes. All in all, it’s a vegetable that you don’t want to sleep on.
Dish inspired by Martha Stewart
- 2 tablespoons of extra virgin olive oil
- 250g of brussels sprouts
- 2 cloves of garlic
- 1/2 a red onion
- 1 small green chile
- 1 spring onion
- 800g of shrimp, tails on, peeled and deveined
- salt and pepper
- lime (optional) for decoration
- crushed cashews (optional) for decoration
- In a large skillet or wok, heat 1 tablespoon of extra virgin olive oil over medium-high.
- Saute brussels sprouts until tender or for five minutes and season. Then transfer to a dish.
- Add bean sprouts to pan and cook until heated through or for a minute. Add to the brussel sprouts.
- Wipe the skillet and add remaining oil, and return to heat.
- Add garlic, chile, and red onions and cook until fragrant.
- Add shrimp, season with salt and pepper, and saute until opaque throughout.
- Add to the dish.
- Decorate it with a handful of finely diced spring onions, crushed cashews, and toss.
- Serve with lime wedges.
Until next time,