Brussels sprouts might just be one of the best sides of all time - the versatility of flavor options means that there is a way to prepare the veggie to suit almost any taste or accompany any dish. What tends to happen though is that the vitamin and mineral packed sprouts are doused in unhealthy fats and an abundance of sugars (maple & bacon anyone?).
This healthy recipe highlights the sweet & savory combination we've come to love, but without the hidden nutritional saboteurs. The savory flavor comes from Sriracha, a sauce comprised of peppers. Honey balances the richness of the Sriracha and any added salt, plus may provide allergy relief (if using local honey.) And the use of coconut oil means that the fat in this dish is healthy - the fat in coconut oil is a medium-chain fatty acid, which is metabolized by the body as a quick energy source and/or a compound that may be helpful for certain brain disorders including Alzheimer's. If there is a nutritionally sound way to enjoy a favorite version what just might be today's most popular side, this is it.
1-1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1 tablespoon coconut oil
2 cloves of garlic, finely chopped
1 tablespoon honey
2 tablespoons Ft. Greene Farms Charred Sriracha
1/2 teaspoon soy sauce
Salt, to taste
1. In a small bowl, combine the Ft. Greene Farms Charred Sriracha, honey, soy sauce, and garlic. Stir and set aside.
2. Preheat a large skillet or wok over high heat. Add in coconut oil followed by the Brussels sprouts. Sauté, stirring frequently, for 4 to 5 minutes.
3. Pour in the sauce mixture and evenly coat the Brussels sprouts. Cook for an additional 4 or 5 minutes, stirring frequently. Remove from heat and allow to cool, slightly, before serving. Season with salt, to taste.
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