The past few weeks, one of my favourite vegetable vendors, at the Wychwood Farmers Market, has been selling brussels sprouts on their stalk. These beautiful veggies never use to be a regular part of my diet. I guess my memories of eating brussels sprouts were at holiday meals of friends where they were boiled, bitter and masked with butter and salt.
After reading all the nutritional benefits of Brussels sprouts, I gave them another chance. This recipe maximizes both its nutritional benefits without compromise on the delicious flavour they do actually have!
A dozen or so Brussels Sprouts (chopped into halves or quarters depending on their size)
1 tablespoon of olive oil
2-3 shittake mushrooms chopped
¼ cup chopped onions
1 tablespoon of unsweetened shredded coconut
2 teaspoons of butter
1 tablespoon of cinnamon
Take Brussels sprouts and cut into halves or quarters (depending on size). Steam for 5 minutes. Add olive oil and cinnamon.
In a pan, heat butter and add mushrooms and onions and stir frequently until onions are brown and soft. (This may take about 10 minutes. Use a stainless steel pan).
Add onions and mushrooms and mix into to the brussels sprouts. Sprinkle coconut and eat warm.