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Do you guys like brussel sprouts? I feel like they’re a very divisive vegetable. You either love them or you hate them.
Growing up, I was firmly planted in the “hate em” camp. I’ll spare you the details of what I thought they smelled like. Suffice to say, it’s nothing you’d want to eat, that’s for sure.
Brussel Sprouts – the breakout vegetable of 2018
With maturity came a huge appreciation for these little bulbs of goodness. Brussels are chock full of antioxidants and fiber, but just as importantly, they’re damn good! I don’t know about the rest of the country, but Brussels were front and center on most menus here in California. Very often they’re fried, which in full disclosure, I’ll happily still eat them.
Braised Brussel Sprouts
I played around with this recipe last week, as I’m a huge fan of braising veggies in vegetable stock. It’s really easy to do, and because the veggies soak up moisture rather than releasing it (during roasting), they maintain the health benefits more. They also maintain a great flavor!
Brussel sprouts are a favorite of mine, but I get that they’re not for everyone. Try this technique with any veggie that you love, from cauliflower to daikon. You won’t be disappointed.
Want a plant-based protein to pair this with? Try some roasted tempeh.
Easy, Paleo Braised Brussel Sprouts Recipe
Cuisine: vegan, paleo, NSNG, healthy, clean
- 12 to 15 raw Brussel sprouts, cut in half down the middle
- 1 T sesame oil (this stuff is SO GOOD)
- 2 cups veggie stock
- tablespoon of cranberries, chopped finely
- Salt, pepper & any other seasoning you like (I used a little Ms. Dash)
- Cut the Brussel sprouts down the middle so each one is cut through the stem. Leave the stems intact.
- Toss the sprouts in a large bowl with the seasoning and oil. Add to pan with cut sides facing down and pour veggie stock over top.
- Cook covered over medium heat until the stock is fully absorbed, but be careful not to overcook or the sprouts will stick to the pan.
- Remove from the pan and toss with cranberries