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Brussels Sprouts (For those who never liked them)

1 pound Brussels sprouts
1 shallot or onion (thinly sliced)
1/3 cup pecans or soaked almonds (use pecans for phenol sensitivity)
1-2 tablepoons of oil (coconut, olive, or other)

Saute shallot or onion in pan with oil.  Wash and cut Brussels sprouts (in half or pieces).  After shallot or onion begins to brown and carmelize, add Brussels sprouts and nuts.  Cook for 20-30 minutes until browned and tender.

Dietary Compliance

  • BED (Body Ecology Diet)
  • Corn-free
  • Egg-free
  • Feingold Diet/Low Phenol
  • GFCF (Gluten-free/casein-free)
  • Low/Lower-sugar
  • or cane sugar-free
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Vegetarian

Meal Category

  • Side Dishes and Vegetables

Healthful Living creation by Julie Matthews


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