It’s interesting how you either love them or hate them! I am thrilled that my family loves Brussel sprouts. After all, they are of the cruciferous family (cabbage) of veggies and that means they are packed with heart-healthy nutrients, vitamins and folate, dietary fiber for good digestion and antioxidants for optimal brain health!
This recipe is so simple yet is nutritious and delicious. Enjoy it on its own or as a side with your favourite protein.
You will need:
Brussel sprouts, washed and halved
cherry or grape tomatoes
garlic cloves, smashed
chili pepper flakes
salt and pepper to taste
Because of their dense and compact nature, brussel sprouts can take some time to cook through. Cut in half, place them in a pan with a just little water in it. Season with a bit of salt, cover, bring to a boil and steam them until they are tender. Uncover and keep simmering until most of the water has evaporated (you aren’t losing any nutrients this way).
Drizzle about 2 Tbsps of olive oil into the pan, flip the halves over so the cut side is making contact with the pan, add in the tomatoes and garlic and continue cooking until the tomatoes blister and the sprouts are golden. Stir occasionally, keeping an eye on the garlic so it doesn’t burn.
Adjust the salt, season with some black pepper and the pepper flakes. Arrange on a serving dish and grate some Parmesan cheese over the top.