We’re pleased to share a cross-post from customer, blogger, and health coach Rachel Druckenmiller’s blog, Rachel’s Nourishing Kitchen. As a wellness consultant and certified health coach through the Institute for Integrative Nutrition, Rachel uses Hometown Harvest bag ingredients to craft tasty, interesting recipes that are healing and nutritious. Enjoy!
As I’ve mentioned before, I’m a big fan of Brussels sprouts…and I don’t mean the overly cooked, steamed or boiled kind. Roasting and sautéing these little cancer-fighting cabbages is the best way to make them taste absolutely delicious and turn haters into followers!
I tried a new recipe this week from my favorite blog, Nourishing Meals. It’s a variation of one that I’ve made roasted, but this time it was sautéed. This recipe has become another favorite of mine, as it includes Brussels sprouts, shallots, cranberries, and nuts, which are all anti-cancer, anti-fat storage GBOMBS foods.
The combination of the slightly bitter Brussels sprouts, sweet shallots, tart cranberries, buttery pecans and a hint of salt packs this dish with flavor!
This recipe takes less than 20 minutes from start to finish. I made a few modifications and used pecans instead of the sliced almonds and added some garlic because garlic makes everything taste better!
- 2 tablespoons extra virgin olive oil
- 4 shallots, thinly sliced
- 1/2 cup chopped pecans
- 3 cloves of garlic, thinly sliced (add these in when you add in the Brussels sprouts)
- 2 pounds Brussels Sprouts, trimmed and halved lengthwise
- 1 teaspoon Herbamare or sea salt (you can find Herbamare at any natural food store or online)
- 1/2 cup dried cranberries, naturally sweetened if possible
- 1/2 cup water
- Freshly ground black pepper
Click here for the full recipe from Nourishing Meals!