brussels sprouts

Asian-Style Cruciferous Stir-Fry

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If you've been following us for a bit, you probably know that we look for 3 main factors when we bring you a recipe: 1) Nutrition. We obviously strive to provide the healthiest recipes we possibly can. 2) Taste. If it doesn't taste good, it's not worth your time. 3) Convenience. We're busy, you're busy... we're not full-time chefs, and you're probably not either (but if you are, send us some inspo!!). The less time you spend in the kitchen, the more free time you have - we know! 

This Asian-Style Stir-Fry hits all 3 of these factors, PLUS, you can get creative on your own and add a few ingredients to spice it up! We bring this to you as a delicious side dish, but feel free to throw a fried egg (or two) on top and have it for brunch. OR mix it up with some grilled chicken and you have a stir-fry salad... sort of. Here's how we do it: 

Ingredients (serves 2):

  • 4 cups shredded cabbage, kale, and Brussels Sprouts (note: you may buy this pre-shredded for convenience) 
  • 3 cloves garlic, minced 
  • 2 teaspoons olive oil 
  • 1 tablespoon sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame seeds 
  • Sriracha sauce 

Directions:

  • Add olive oil to pan and turn on medium heat. Add minced garlic and allow to saute until it begins to brown. 
  • Add shredded vegetables. Leave alone for about 1 minute, as vegetables will shrink in heat. Use spatula to mix in pan, to prevent veggies from sticking. After about 3 minutes, add sesame oil and soy sauce. Continue to mix together for about another 3 minutes. Allow to cook until vegetables begin to brown. 
  • Add stir-fry to serving plate and top with Sesame seeds. May add optional dash of sriracha for extra spicy flavor! 

Bring on the Brussels

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Shaved brussels sprouts, shown here with sliced almonds

Shaved brussels sprouts, shown here with sliced almonds

It's safe to say that Brussels sprouts are a guarantee on any given restaurant menu these days. They're one of those few and far between food trends that simply taste too good to retire. So why not come up with ways to make the classic "crispy Brussels" recipe a bit more interesting? 

Here is one of our favorite ways to spin this dish. The pomegranate seeds add a splash of color along with a boost of antioxidants, while the walnuts provide healthy omega 3's and vitamin E. 

Ingredients: (serves as a side for 6-8)

  • 2 pounds brussels sprouts, cut in half (or shredded)
  • 1/4 cup olive oil
  • 1 cup walnuts, chopped (can also use sliced almonds)
  • 1/3 cup pomegranate seeds
  • 1-2 tablespoons Balsamic reduction
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the brussels sprouts with the olive oil, sprinkle salt and pepper
  3. Cover a baking sheet with aluminum foil and spread the brussels evenly
  4. Roast for 20-25 minutes until tender and ends start to crisp
  5. While brussels are roasting, toast the walnuts in a sauté pan with 1 tsp of oil 
  6. Pour brussels sprouts, walnuts, and pomegranate seeds in a serving bowl. Drizzle with a sweet balsamic reduction glaze