There are many ways to cook Brussels sprouts. This recipe features a cooking technique called steam-sauté.
There are many ways to cook Brussels sprouts. This recipe features a cooking technique called steam-sauté. Steamed vegetables taste just a little too bland to me. This technique allows you to gently cook your vegetables, add some healthy fat and some flavoring! It’s just as quick and healthy as steaming but so much tastier!
Health Benefits Of Brussels Sprouts
- Brussels sprouts together with kale, cabbage, broccoli, mustard, arugula, bok choy, horseradish and others belong to the Cabbage or Brassica food family. The whole family has amazing cancer protective and cancer fighting properties.
- These vegetables are high in sulfur compounds and are important for detoxification.
- Indoles, are another compound that the cabbage family is rich in, and which play a role in estrogen metabolism and are protective against hormone-dependent cancers.
- So eat as much of these vegetables as you can as long as you don’t have thyroid issues. These vegetables impair thyroid hormone production if consumed raw and in high quantities. Cooking and fermenting reduces the compounds that interfere with thyroid hormone.
- Brussels sprouts become sweet after the first frost, most of the commercially sold plants never get to see any frost and have a strong pungent taste. Add a flavorful sauce to mask the pungent taste.
On the picture you can see a piece of meatloaf that I served that night.
Brussels Sprouts Steam-Sauté
1 lb Brussels sprouts
2 Tbsp olive oil
¼ cup water
4-5 Tbsp of Classic French Dressing
salt and pepper to taste
- Clean and cut the Brussels sprouts in half
- Over medium heat warm up the oil in a big skillet and add the sprouts. Sauté for 2-3 minutes, salt, add water, cover with a lid and let cook for about 10 minutes.
- Take the lid off, make sure all the water is evaporated, add the dressing and sauté for 2-3 more minutes.