Whenever someone tells me they don’t like brussel sprouts I always rebut that they just haven’t had them prepared well. Brussel sprouts are one of my favorite vegetables, which is ironic because I used to hate even the smell of them. But my mind was blown when I had some perfectly prepared and I was hooked! If you don’t like brussel sprouts then this just might be that recipe for you.
Brussel sprouts, along with all other cruciferous veggies (cabbage, cauliflower, broccoli, kale), contain sulfurous chemicals. (This is why if you steam or boil them for more than 6 minutes they release that sulfur smell). These sulfurous chemicals have been shown to lower your risk for cancer and boost your body’s cleansing enzymes. This in turn keeps our body young and toxin free!
As an added bonus, 31% of the calories in brussel sprouts come from protein and they’re a good source of Vitamins A, C, E and Lutein. Vitamin E and Lutein both add to this veggie’s antiaging and anticancer properties.
I recommend purchasing frozen steamable brussel sprouts for this recipe. When cooking brussel sprouts they sometimes don’t cook through. By steaming them a bit first, you can ensure they cook through and it shortens the overall cook time.
You can use fresh brussel sprouts for this recipe, although the cook time will be longer. To check for doneness, pierce them with a fork and cook until tender.
Make sure to use a good nonstick skillet for this recipe and stir often while they’re cooking. Since we like to avoid using oil, we substitute broth (or water) in its place.
Dijon Brussel Sprouts
- 2 12-oz packages Brussel Sprouts, frozen I recommend the steamable packages
- 2 Tbsp Vegetable Broth or water
- 2 Tbsp Dijon Mustard
- 2 Tbsp Agave
- 1/3 cup Dried Cranberries
- Salt & Pepper to taste
- Place steamable brussel sprouts in microwave for 3 minutes.
- Remove them from packages and cut all brussel sprouts in half.
- Over high heat place vegetable broth, brussel sprouts, salt and pepper in a nonstick skillet for 5 minutes, stirring often.
- Lower to medium heat and continue to cook and stir until brussel sprouts are brown and crisp.
- Stir in mustard, agave, and dried cranberries until well combined and the brussel sprouts have caramelized. This usually takes a minute or 2.