I know we’re still a few months from Brussels Sprout season but I can’t help myself! Despite trying to eat what’s in season most of the time, I go out of my way to eat Brussels sprouts year round. I may have hated them as kid (me and everybody else) but as an adult, they are one of my favorite veggies! Roasted, pan fried, steamed – I don’t care! I think they are fab! This is one of my favorite ways to make them. It’s super fast (the thing that takes the most time is trimming the sprouts) and simple to make. Plus, you don’t even need to be much of a cook to pull this one off.
As usual, with most of the food I make, this recipe is a loose guide – if you don’t have cranberries or sunflower seeds, skip them or substitute raisins, chopped dried apricots, fresh blueberries, pumpkin seeds, chopped cashews or hemp seeds. If you don’t have lemon, use fresh lime juice/lime zest or even vinegar. It’s no big deal. The main reason they’re in this salad is to add some additional texture and take some of the bite out of the sprouts.
Not only do they taste amazing, but Brussels sprouts are crazy good for you! They’re an amazing source of vitamin K and vitamin C, and a pretty good source of folate, potassium, B Vitamins (there’s some B1, B2, B3 and B6 in there), fiber and choline. Try this salad next time you’re looking at sprouts and wondering what to do with them.
4 cups Brussels sprouts, base trimmed, loose / damaged leaves removed
1 tbsp olive oil, butter or melted coconut oil
1/2 cup dried organic cranberries
1/2 cup organic raw sunflower seeds
1 lemon, juiced & zest reserved
1.5 tbsp Extra Virgin Olive Oil (I’m a fan of California Olive Ranch these days)
sea salt and black pepper to taste
After trimming your Brussels sprouts, slice each one 3 or 4 times (so it looks like somewhat shredded cabbage when you are done). Heat the olive oil (not extra virgin) in a 3 or 4qt pan over medium heat. When it’s hot, add the sliced/shredded sprouts and saute for about 5 – 7 minutes (or until your desired doneness), stirring occasionally. I like to saute them just until some pieces begin to brown and get crispy but the rest are still pretty firm.
Take them off the heat and toss with lemon juice, lemon zest and the extra virgin olive oil. Sprinkle with a little salt and pepper and dress with the cranberries and sunflower seeds. Serve warm or at room temperature. This is a great salad to bring to cookouts when sprouts are in season in late summer!
Makes 4 hearty servings. Make this a well balanced meal by adding grilled chicken or cannellini beans on top.