Dr. Diana’s Quick & Easy Power Blend Brussels Sprouts

Serves 1 as a meal / Serves 2 as a side

Ingredients:
1/2 lb. small Brussels Sprouts cleaned, trimmed, cut in 1/4s

1 tbs Avocado Oil (Premium Avocado Oil from California (Organic))
1/4 teaspoon sea salt
1/8 teaspoon Ground pepper
1/8 teaspoon Ground Turmeric
1/8 teaspoon Ground Coriander
1/16 Cup Pine Nuts

Directions:

Spice Blend: Mix salt, pepper, Turmeric, & Coriander in a small dish

Heat avocado oil in sauté pan, medium-high heat. Add trimmed Brussels sprouts & reduce heat to medium while tossing the sprouts so they lightly brown on the edges and sprouts are coated in the avocado oil. After about 5 minutes, add spice mix and toss again & then add pine nuts. Continue to sauté until tender and lightly browned (or to your preference), roughly 10 minutes. Serve immediately.

Feeling more adventurous in the kitchen? Here is a great recipe from Clean Plates!

Crispy Brussels Sprout Hash with Cider Glaze

Serves 4

Ingredients:
1-1/4 pounds Brussels sprouts, shaved on a mandoline or thinly sliced
2 tablespoons olive oil, divided
1/2 teaspoon sea salt
2 cups apple cider
1/4 cup apple cider vinegar
1/2 shallot, sliced into rings
2 teaspoons honey
Freshly cracked black pepper
1/2 cup hazelnuts, roughly chopped
Optional: poached egg (1 per serving)

Directions:
1. Preheat oven to 375° F. Line two baking sheets with parchment paper or foil. Divide sprouts evenly between baking sheets. Drizzle olive oil over all; sprinkle with salt. Toss sprouts to coat, then spread in single layer.
2. Roast sprouts until edges are brown and crispy, stirring occasionally, about 25 to 30 minutes, rotating baking sheets from top to bottom and front to back about halfway through.
3. Meanwhile, combine cider, vinegar and shallot in small saucepan. Bring to a boil over high heat; cook until liquid is reduced to about ½ cup and is thick and foamy when tilted, about 30 minutes. Stir in honey and cook five minutes longer. Glaze will be thin; it will not look like syrup. Strain through fine mesh sieve; discard shallot (optional.) Add black pepper to taste.
4. Remove sprouts from oven; drizzle evenly with glaze. Return spouts to oven; continue roasting until glaze is bubbly and thickened, about 10 minutes.
5. Meanwhile, toast hazelnuts in single layer in medium skillet over medium-high heat, stirring constantly, until lightly browned, about three minutes.
6. In serving bowl, combine glazed sprouts and toasted hazelnuts. Grind additional black pepper over top and serve. Top with poached egg, if desired.

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