Truly Delicious Brussels Sprouts Recipe

I know it's hard to believe, but I use the word "delicious" to describe brussels sprouts. When I was a kid, I recall the sulfurous smell of these sprouts at family dinners -- the thought of eating these little green buds, turned me off. Overcooking them, which is what most people do, makes them taste like rotten eggs.

Fast forward to today, however, and I look forward to eating brussels sprouts -- slightly sweet, crunchy and an absolute powerhouse of nutritional benefits. They:

Lower cholesterol. When steamed, the fibre content of brussels sprouts bind with bile acids in the digestive tract, helping to excrete excess cholesterol. Raw brussels sprouts do not have as much cholesterol-lowering ability.

Protect against cancer. Brussels sprouts are king in the cruciferous family of vegetables for their glucosinate content -- containing more than broccoli, cauliflower, turnip greens and cabbage. Glucosinolates are important phytonutrients for our health because they're the chemical starting points for a variety of cancer-protective substances.

Contain beautifying vitamins. These buds are a source of vitamin A, C, K, folate and minerals like manganese and potassium.

Health benefits aside, this recipe is absolutely delicious.

Truly Delicious Brussels Sprouts Recipe 


  • 20-24 Brussels sprouts, washed, stems removed
  • 1 tbsp dry hot chili peppers
  • 1 onion, diced
  • 1-2 tbsp organic coconut oil or butter/ghee
  • 1/2 cup white wine or water


Soak brussels sprouts in salted water for 10 to 15 minutes. Remove from water and cut in half. Heat pan on stove to medium to melt the coconut oil and sautee the onions. Add the brussels sprouts and wine and cover with a lid. Reduce heat to medium-low and let cook for 10 to 15 minutes, stirring every so often. Add the hot peppers midway through cooking. Be careful not to overcook them, just cook until they are fork tender.

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