You probably turned your nose up at these as a kid. Now it’s time to make amends and enjoy this close relative of the cabbage. Brussels sprouts are loaded with a hefty dose of vitamin K, which helps with calcium absorption. Slice and sauté the Brussels sprouts, and then mix with shallots, dates, and slivered almonds for a winning combination.
SERVES 4 TO 6
2 tablespoons olive oil
2 large shallots, minced
1 pound Brussels sprouts, cored and sliced
Freshly ground black pepper to taste
Juice and zest of ½ lemon
¼ cup slivered almonds, toasted
¼ cup Medjool dates, pitted and chopped
In a large saucepan, heat 1 tablespoon of the olive oil and sauté the shallots for 2 to 3 minutes, until golden brown. Remove the shallots, add the remaining tablespoon olive oil, and cook the Brussels sprouts for 4 to 5 minutes, until slightly browned. Season with freshly ground black pepper to taste. Mix the cooked shallots into the sprouts. Add the lemon juice and lemon zest. Toss in the almonds and dates.
Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013).