I’m a pretty unapologetic fan of all things cruciferous veggies. I was lucky enough to never fall victim to steamed, overcooked brussels sprouts as a child, so I have no scars from that inedible mush that so many people hate, it’s become a cliché. Even if you do have some brussels sprouts PTSD, I promise that recipes like these will change your mind.
When cooked properly, brussels sprouts have a faint bitterness that complements the rich, caramel sweetness. Add some spice and some salt and you’ve got a great dish that I could stand over stove and eat out of the pan with a fork. Not saying I did that or anything.
This dish has a bit of an Asian food takeout flare, and you stir-fry them up in a hot pan, making it incredibly simple to add some chicken, beef, or even a hearty white fish like cod, and call it a full meal. As a standalone recipe, it’s a fantastic side to whatever you happen to be cooking, and comes together quickly, without much fussing. It’s pretty much a powerhouse when it comes to flexible meal planning, which is my priority when I’m trying to cook healthy without stressing.
Spicy Cashew Brussels Sprouts
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
1 lb brussels sprouts, stems removed and halved
2 garlic cloves, minced
1 inch ginger, peeled and minced
1 tbsp coconut oil
2 1/2 tbsp coconut aminos
1 tbsp sriracha (or preferred Whole 30 compliant hot sauce)
2 tsp honey (omit if on Whole 30)
1/2 tsp red pepper flakes (optional for additional spiciness)
2 green onions, sliced thinly
1/4 cup of roasted cashews, chopped
Mix coconut aminos, sriracha, and honey in a small bowl to create the stir-fry sauce. Set aside.
Heat a skillet on medium heat and add coconut oil. Once oil is shimmering, add garlic and ginger and sauté for 1 minute. Once softened, add brussels sprouts to the pan. Cook for 8-10 minutes, or until sprouts are browned and soft, but not mushy.
Add stir-fry sauce, and cook for 1-2 minutes. Once sauce has reduced, take the brussels sprouts off the heat and add the sliced green onions and cashews.
Serve warm with a stir-fry, salad, or your favorite protein.