A lot of people do not like Brussels sprouts or are not sure how to cook them. My goal with this recipe was not only to create a healing side dish, but to show how easy it is to create delicious Brussels sprouts. Many people are unsure what to do with Brussels sprouts, and I hope the Curry Brussels Sprouts gives them a tasty option.
Brussels sprouts are low on the glycemic index and can help reduce blood sugar fluctuations. In addition, these small vegetables contain important glucosinolates which are important phytonutrients that help provide cancer-protective substances. All cruciferous vegetables contain glucosinolates, but Brussels sprouts have been shown to contain more of this phytonutrient than mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. The high content of glucosinolates in Brussels sprouts makes this cruciferous vegetable an outstanding detoxifier of cancer-causing substances. It’s amazing the powerful health benefits that are packed into such a small vegetable!
As if cancer prevention wasn’t enough, Brussels sprouts include essential vitamins and nutrients such as vitamin K, vitamin C, folate, and manganese. They are also a great source of fiber, antioxidants, and can reduce inflammation in the body. If you’ve never given Brussels sprouts a try before, are you ready to give them a try now?!
The addition of curry powder makes this dish a powerful anti- inflammatory and blood sugar balancing super meal! I hope you enjoy!
- 2 tablespoons coconut oil
- 1/4 cup water
- 1 tablespoon tamari sauce
- 1 tablespoon coconut nectar
- 3 cups Brussels sprouts
- 2 pinches sea salt
- pinch of cayenne (if you like more hot and spicy, add more to taste!)
- 2-3 garlic cloves, minced
- dash of curry powder
Mince garlic and set aside. Thoroughly rinse Brussels sprouts and cut the bottoms off. Slice the larger Brussels sprouts in half so they will be about the same size the smaller ones. This will help them all cook evenly. Heat the coconut oil in a pan. Add Brussels sprouts, garlic, about 1⁄4 cup of the water, salt, cayenne, curry powder, tamari sauce, and coconut nectar. Mix all ingredients thoroughly and turn down the heat. Simmer, covered, for about 10 minutes until the Brussel sprouts are tender. Enjoy!