Recipes > Dinner, Sides, Vegan, Vegetarian

Easy-to-Make Brussel Sprouts With Avocado Oil and Rosemary

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

35 minutes

4 Servings

Recipe courtesy of Mary Stewart, RD at Cultivate Nutrition and a Nutritious Life Ambassador. Follow her on Instagram @cultivate_nutrition_.

It’s easy to add this 5-ingredient Brussels sprouts recipe to your healthy dinner menu—and you should. These babies bring a hefty dose of filling fiber, which is only outdone by the flavor.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

35 minutes

4 Servings

Ingredients

1 pound Brussels sprouts

2 tablespoons avocado oil

1/2 cup raisins

1/4 teaspoon sea salt

Dash pepper

1/2 tablespoon chopped rosemary (optional)

 

Directions

Easy-to-Make Brussel Sprouts With Avocado Oil and Rosemary
  1. Trim the stems of the Brussel sprouts and cut them in half. If you’d like a short-cut, some grocery stores sell sprouts already prepared, sliced, and ready to cook.
  2. Heat avocado oil in a large skillet over medium/high heat. My favorite skillet is cast iron.
  3. Once heated, add sprouts to the skillet, cover, and cook on medium heat for 5 minutes. Uncover and cook on medium heat for another 10 to 15 minutes, stirring occasionally.
  4. Add raisins and cook on medium heat (uncovered) for 10 minutes, stirring occasionally.
  5. Season with sea salt, pepper, and chopped rosemary.

WHY I LOVE THIS RECIPE

Cruciferous vegetables are one of the most nutritious foods you can eat, and they’re in season during the fall and winter months. Just one cup of cooked Brussels sprouts offers over 100 percent of the recommended daily intake of vitamin C and vitamin K, as well as 16 percent of the recommended daily intake of fiber for women and 11 percent for men. 

Brussels sprouts combined with raisins (and optional rosemary) will create the perfect balance of flavors while enhancing your digestive health and fueling your body with antioxidants. Plus, your kids just might get curious enough to eat some if they see raisins tossed in…mine did!

Brussels Sprouts + Avocado Oil + Raisins

(Photos: Mary Stewart)

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