Brussel Sprouts with Cranberries and Walnuts

Growing up in the Philippines, Brussel sprouts was not popular and hardly available.  I didn’t even know about it until later in life.  When I moved to the US, the variety of vegetables that were in front of me was so vast.  It almost made me do my happy dance.  One that caught my eye was the dear little Brussel sprout.  I call them my baby cabbages. One note,  have you seen Brussel sprouts in its stalk?  They’re like mini grape cabbages (for a lack of a more descriptive term)! Here are some health benefits to this baby.

Brussel sprouts has loads of flavonoid anti-oxidants that offer protection from prostate, colon, prostate and endometrial cancers.  It is also an immune modulator, anti-bacterial and anti-viral agent. I think I have found my new miracle vegetable!!!  Brussel sprouts are an excellent source of vitamin C.  Along with other antioxidant vitamins, vitamin A and E; it protects body by trapping harmful free radicals; vitamin K for bone health and helps delay the onset of Alzheimer’s disease; vitamin B complex which is essential for the body’s metabolism.

The list of health benefits from this vegetables just goes on and on! Now the cook side of me wanted those baby cabbages on my plate!  I have tried a lot of recipes but they did not work for me.  It’s either it made the vegetable too mushy or it still retained some bitter taste.  But I never gave up on this baby (cabbage). Just a note though, this baby does not photograph well.

You can make this dish completely vegetarian but omitting the bacon.  Just saute the garlic and 1 tbsp. of canola oil.

This is my version. I have combined recipes I have found online and this one is a winner for me.

Ingredients

4 strips of bacon, cooked in a little Olive oil till crisp and crumbled

1 clove Garlic minced

1 lb Brussels sprouts, cut in half and core removed

2 tsps Red Wine Vinegar ( to taste )

1/2 cup Walnuts , toasted

1/4 cup Dried Cranberries

Directions

Cook bacon in a little olive oil till crisp. Remove bacon from pan and set aside.

Add garlic to remaining oil and cook till golden brown.

Add Brussel sprouts. Turn down heat and cover.

Check frequently to avoid burning.

Drizzle with red wine vinegar and cover again.

When the vinegar had dried out, add salt and pepper.

Toss walnuts and cranberries.

Cook for 2-5 minutes so that flavors merge.

Serve.

Read more on the benefits of Brussel Sprouts : http://www.nutrition-and-you.com/brussel-sprouts.html

Advertisements

2 thoughts on “Brussel Sprouts with Cranberries and Walnuts

  1. I can’t wait to try this recipe, Princess. Like you I only discovered Brussels sprouts when we moved in the US. This recipe sounds really yummy!

    1. HI MEG,

      I LOVE THIS DISH. PLEASE READ THE TIPS TOO. BRUSSEL SPROUTS COULD GET BITTER WHEN NOT FIXED RIGHT. TRY TO REMOVE THE CORE BUT CUTTING IT IN HALF (OF QUARTERS) THEN REMOVING THE HARD PART IN THE BOTTOM. THE RED WINE VINEGAR ALSO HELPS IN REMOVING THE SLIGHT BITTER TASTE. THE DIFFERENT TEXTURES FROM THE WALNUTS, DRIED CRANBERRIES, BACON AND BRUSSEL SPROUTS MAKE THIS DISH VERY INTERESTING.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s