A simple side dish of Brussels Sprouts makes any meal healthier – but what if your kid won’t eat them?
Add a hint of sweetness with sautéed apples and a touch of maple syrup – they’ll be begging for more!
*A touch of maple syrup won’t degrade the overall healthy benefits of these powerful cancer-fighting sprouts, and 1 serving has 8-12 grams of fiber, which is more than many Americans get in a day! (You should aim for at least 30 grams a day, BTW)
Shredded & Sweet Brussels Sprouts
2 tablespoons extra virgin olive oil
1 pound Brussels sprouts, washed, dried and sliced into thin strips
1/2 teaspoon salt
1 large tart apple, cubed and unpeeled
1 clove garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons real maple syrup
1/3 cup pecans, toasted and chopped
Freshly ground black pepper
1. Heat the oil in a large sauté pan over medium heat. Add the Brussels sprouts and salt and sauté for 8 minutes.
2. When the sprouts begin to brighten and turn a nice light green, add the apple, garlic, red pepper flakes, and maple syrup. Stir well and cook for another 5 minutes.
3. Once everything is heated through, but not too soft or mushy, remove the pan from the heat and stir in the pecans, and pepper.
Serves 2-4 people
Inspired by Colleen Patrick-Goudreau’s recipe in Color Me Vegan