I know most people hate Brussels sprouts. Well, I grew up eating them — A LOT; they were quite regularly a part of our menu, and they were always included in holiday dinners (along with turkey, mashed potatoes, stuffing, gravy, cranberries, bread, etc.). I loved them, even though my Mom cooked (boiled) them “to death.” 🙂
I introduced my version of Brussels sprouts to my kids early on. All but one of them loves them to this day. (The only dissenter is my daughter, lol.) Anyway, I don’t boil them, and I don’t just steam them. I usually sauté them in olive oil with garlic, onion, and basil (fresh or dried), and sometimes I’ll add other vegetables that I have on hand (mushrooms, in this case).
Brussels sprouts, like most cruciferous vegetables are incredibly healthy. But, don’t take my word for it: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10
Since eating a strict Vegan diet since January, I’ve become far more interested in mushrooms. It’s no secret that Shiitake, among many other mushrooms, have several health benefits (http://www.fitday.com/fitness-articles/nutrition/healthy-eating/8-types-of-mushrooms-and-their-health-benefits.html#b):
Shiitake Can Fight Tumors -– These flavorful, meaty mushrooms contain lentinan which is a natural anti-tumor compound. It has been developed by the Japanese into a beneficial anti-cancer treatment. In turn, it is an excellent source of vitamin D and fighting infection. Four to five ounces per day is recommended.
I was inspired to make this dish based on my love of Brussels sprouts, my interest in the healthy benefits of mushrooms, and in making healthy AND tasty Vegan meals.
Extra-virgin olive oil (enough to evenly cover the bottom of your pan)
Brussels sprouts, washed and sliced lengthwise
1 whole yellow onion, chopped
1 cup fresh chopped, or 1 tbsp. dried basil
4 cloves garlic, chopped
one small package of dried (and reconstituted) shiitake mushrooms (or 5 fresh)
Himalayan pink salt
Heat oil in non-stick large frying pan on medium to high heat. Add Brussels sprouts and sauté until they’re brown (turning) on both sides. Reduce heat and add onions, garlic, basil, mushrooms, and stir continuously for a few minutes. Add some vegetable broth, partly cover for a minute, or so. Remove cover and stir. Season with salt and pepper.
Brussels sprouts should be bright green; mushrooms should be fully cooked; broth should be absorbed.
This dish is even better as a “leftover.”