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.
20-30 minutes until browned and tender.
- BED (Body Ecology Diet)
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
- or cane sugar-free
- SCD (Specific Carbohydrate Diet)
- Side Dishes and Vegetables
Healthful Living creation by Julie Matthews