Caramelized Brussels Sprouts with SunDried Tomatoes and Pine Nuts
Difficulty : Super easy
Preparation time:
10m
Cooking time:
10m
Brussels sprouts have a bad rep but when caramelized and tossed with garlic, sundried tomatoes and pine nuts, they’re amazing! The secret is to steam them through, then crisp up the edges in a frying pan. Brussels sprouts are a cruciferous veggie, and are packed with micronutrients.
Ingredients
For 1 people (
)
Recipe
- 200 grams Brussels Sprouts
- 1 tablespoon(s) Coconut Oil
- 40 grams Sun-dried tomatoes
- 2 cloves garlic
- 1 handful(s) Pine nuts
- 1 pinch(es) Sea Salt
- 0.25 teaspoon(s) Black Pepper
Nutritional Facts (per serving)
- Kcal: 379 kcal
- Sugars (g): 4g
- Carbs: 29g
- Fat: 30g
- Saturated fat (g): 19g
- Proteins: 8g
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Directions
- Halve the brussels sprouts.
- Slice the sundried tomatoes.
- Finely chop the garlic.
- In a medium pot, steam the halved Brussels sprouts in a steamer basket over water for about 10 minutes or until tender when pierced with a fork. Set aside.
- Heat a large frying pan over mediumhigh heat and add the coconut oil.
- When hot add the brussels sprouts. Stir and cook the brussels until they start to brown on the edges, about 8 minutes.
- Then add the sundried tomatoes, garlic, pine nuts, salt and pepper.
- Cook and stir for another minute, until the garlic is fragrant and the nuts are lightly toasted. Serve.
