This recipe is so quick and simple you will add it to your regular rotation as soon as you try it. I will never make only one pound of these again. The family devoured them so quickly it was a struggle getting them to the table. My daughter smelled the platter as soon as I was done tossing them and couldn’t believe that they smell just like popcorn. She tasted one and then I couldn’t get her to stop “tasting”! I made these with toasted walnuts, Parmigiano-Reggiano and a hint of lemon to compliment the roasted chicken that I was serving along baked potatoes. The pairing was absolute classic dinner perfection.

This recipe can be easily modified. If you are pairing it to something that would sing with bacon, simply swap out the avocado oil and start your pan with 2 oz of chopped bacon (crisp the bacon then hold on the side until the end, reserving the fat in the pan). You can swap out the Parm for nutritional yeast if you are dairy free or vegan and replace the walnuts for some toasted pumpkin seeds or sunflower seeds to make the dish nut free.

Lots of people say they don’t know how to clean Brussels sprouts. Having had to work with more Brussels sprouts than I ever imagined while at my CIA externship I can tell you it is very simple. Hold each sprout base up, using a paring knife cut off about 1/8″ of the stem end and pull off any leaves attached. That may be enough. If there are still ripped or damaged leaves simply pull them off as well. Give them a quick rinse and you are ready to cook!

Cruciferous vegetables are so important for your family’s health. They are specifically good for thyroid and lung health and are rich in fat-soluble vitamins A, E and K as well as water-soluble vitamins B and C. According to the Medical Medium Anthony William Brussels sprouts are next level in supporting joint health, lowering bad cholesterol, increasing good cholesterol, purifying the liver, spleen and blood*. The walnuts in this recipe not only add crunch, but also add a little protein, fiber, vitamins, minerals and Omega-3s that are amazing for your brain. They also have anti-cancer properties.

This will serve 4 as a side dish.

Equipment:
Cutting board
Knife
Cheese grater
Large sauté pan
Tongs

Ingredients:
1lb. Brussels sprouts cleaned and halved
1T Avocado oil (or 2oz. bacon if using)
2T Walnuts (or seeds), toasted and chopped
1/4c Grated Parm
1t Lemon juice
Salt and pepper to taste

Method:
1. Toast the walnuts in the dry pan. Chop and hold for later. Grate your cheese. Cut 1/4 lemon.
2. Heat the pan with the avocado oil. Place the Brussels sprouts in the pan and allow to get GBD (golden brown/delicious). Toss to cook the other side and remove when they still have a bite, but are cooked through. (Takes about 5 minutes at a med-high heat.) Season with salt and pepper.
3. Off the heat/in the serving dish toss with walnuts, cheese and a squeeze of lemon to taste.

I know you and your family will love these! They are great for any weeknight meal for their ease, but they will be a welcome addition at holiday meals as they are spectacularly simple and wildly delicious.

Let me know if/how you modify the flavors and what you pair these delicious Brussels sprouts with!

*Anthony William. Medical Medium: Life-Changing Foods. Hay House, Inc. 2016.