For week #45 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made these simple and delicious Brussels sprouts. This recipe is by Chef Katie Simmons. I found it on the T. Colin Campbell Center for Nutrition Studies website. You can find the recipe, as well as many other healthy recipe ideas, on the T. Colin Campbell Center for Nutrition Studies website.
Dr. T. Colin Campbell is the author of The China Study, and his work is featured in the documentary Forks Over Knives. I recently had the opportunity to see Dr. Campbell lecture, at the American College of Lifestyle Medicine (ACLM) annual conference.
Dr. Campbell is an amazing researcher who has done great work in the field of nutrition. His latest book is called Whole: Rethinking the Science of Nutrition.
What I like about this recipe (besides the fact that it’s healthy):
No oil needed.
This quick saute method requires less time than roasting.
This veggie dish has a delicious, smoky flavor.
What I ended up using/doing:
Brussels sprouts - cleaned, bottoms trimmed, cut in half. (I made about 3 cups.)
Red onion to taste - peeled, halved, and sliced thin. (I used about 1/3 of a large red onion.)
Smoked paprika, salt, and pepper to taste
Heat a nonstick pan or cast iron skillet over medium-high heat.
Once the pan is very hot, add the sliced onions in one layer and allow to sear.
Once seared, moved the onions to the outside of the pan.
Add the cleaned/halved brussels sprouts to the middle of the pan, in a single layer.
Season the brussels sprouts and onions with smoked paprika, salt, and pepper to taste.
Once the brussels sprouts have seared, mix the onions and brussels sprouts together.
Add a little water to the pan to caramelize and steam the vegetables, and to prevent them from sticking to the pan.
As the water evaporates, add more water as needed to prevent the vegetables from sticking to the pan, until they are cooked to your liking.