Joy McCarthy, RNCP, CNP
(pictured with Turkey Burgers with Guac Salsa)
If your memories of Brussels sprouts make you crinkle your nose, you are not alone. But it’s time to give this incredibly nutrient-dense anticancer food another chance! This recipe is one of my absolute favourites, and the Brussels taste delicious chilled the next day!
Walker’s Spicy Brussels Sprouts
Ingredients
- 2 Tbsp (30 mL) coconut oil
- 2 cups (500 mL) Brussels sprouts, trimmed, cut in half
- 2 to 3 tsp (10 to 15 mL) hot chili flakes
- 1/4 tsp (1 mL) sea salt
- Freshly ground pepper
Nutrition
Per serving:
- calories158
- protein3g
- fat14g
- saturated fat12g
- trans fat0g
- carbohydrates9g
- sugars2g
- fibre4g
- sodium325mg
Directions
01
In large skillet, melt coconut oil over medium heat. Add Brussels sprouts and cook, stirring often, for 15 to 20 minutes, or until tender. If the pan gets dry, add some more coconut oil or 2 Tbsp (30 mL) water. Near the end of the cooking time, stir in chili flakes, salt, and pepper.
