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Best Brussels Sprouts
This is one of our favorite go-to recipes. It’s easy and fast, and it goes with just about anything. Plus, everyone always loves it! Brussels sprouts cook a lot faster when they’re shredded, and they always look good on the plate as a salad topper or side dish.
Preparation time: 15-20 minutes
Yield: 6-8 servings
Ingredients
- 1 lb. brussels sprouts (about 4 cups shredded)
- 3 cloves garlic, minced
- ½ cup diced onions
- 1 Tbsp. duck fat, butter, or ghee
- 1 tsp. thyme
- 1 tsp. basil
- 1 tsp. ground rosemary
- 1 tsp. black pepper
- ½ cup Madeira
- ½ cup bone broth or stock (any meat, poultry, or vegetable broth or stock)
- 1½ tsp. sea salt
Directions
Clean brussels sprouts, cut off the ends (save for future bone broth or vegetable stock), and remove any blemished outer leaves. Shred in your food processor with the slicer attachment or cut up into thin shreds. Set aside.
Put the duck fat, butter, or ghee in a skillet, braising pan, or wok (with lid); set the heat to low, allowing the fat to melt. Add the thyme, basil, rosemary, black pepper, garlic, and onions; sauté on low until the onions are translucent. Add the Madeira, bone broth, and sea salt; simmer on medium low for 3-5 minutes.
Add the brussels sprouts and set the heat to low. Put on the lid and allow to simmer on low for 5-10 minutes. Once the brussels sprouts are cooked to your liking, remove them from the heat.
Season to taste with more fat, sea salt, or pepper.
Reprinted with permission from The Bone Broth Secret by Louise Hay and Heather Dane (Hay House, 2016); available from Amazon, BN.com, and HayHouse.com.
Check out other Louise Hay and Heather Dane recipes:
Easy Turkey Meatloaf Cupcakes with Kabocha Squash Topping
Published in the Price-Pottenger Journal of Health & Healing
Winter 2015 – 2016 | Volume 39, Number 4
Copyright © 2015 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide