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BRUSSELS SPROUTS WITH SUN-DRIED TOMATOES, ARTICHOKES AND OLIVES

BRUSSELS SPROUTS WITH SUN-DRIED TOMATOES, ARTICHOKES AND OLIVES
Begin by heating avocado oil in a skillet over medium heat, then add the halved Brussels sprouts along with thinly sliced red onion and minced garlic. Sauté until the Brussels sprouts begin to caramelize, then pour in the organic chicken broth and stir in quartered artichokes, sun-dried tomatoes, and pitted Kalamata olives. Season with Pink Himalayan salt and black pepper, and let it simmer briefly to meld the flavors. For an extra touch of brightness, finish with a drizzle of balsamic vinegar and a sprinkle of fresh parsley before serving. Enjoy this Mediterranean-inspired side dish that’s as tasty as it is beautiful!

BRUSSELS SPROUTS WITH SUN-DRIED TOMATOES, ARTICHOKES AND OLIVES by Dr. Cindy Tanzar

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Plan: (Standard)

Serving information: Makes 4 servings covering your vegetables and fat.

Elevate your vegetable side with this vibrant dish of Brussels sprouts tossed with sun-dried tomatoes, artichokes, and Kalamata olives. Roasted to perfection in avocado oil, the Brussels sprouts boast a caramelized exterior while remaining tender on the inside. Infused with aromatic garlic and a splash of organic chicken broth, every bite is bursting with Mediterranean flavors, complemented by the richness of balsamic vinegar and the option of a spicy kick from crushed red pepper. This colorful medley not only provides a feast for the eyes but also a deliciously nutritious addition to any meal.

INGREDIENTS

  • 2-3 Tbsp avocado oil
  • 1-1/2 lbs. Brussels sprouts, trimmed and halved
  • 1/2 small red onion, sliced thin
  • 2 cloves garlic, minced
  • 1/2-1 cup organic chicken broth
  • 1/2 cup quartered artichokes (canned is great)
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup organic parsley, chopped (optional)
  • 1/4-1/2 tsp crushed red pepper (optional, to taste)
  • Pink Himalayan salt and black pepper, to taste
  • Balsamic vinegar*

INSTRUCTIONS

  1. Heat a large skillet over medium heat. Add the avocado oil.
  2. Once hot, add the Brussels sprouts, searing them for 3-4 minutes, or until nicely browned.
  3. Add the onions and garlic, and continue to brown for another 3-4 minutes. Add broth, braising for 3-5 minutes.
  4. Add the artichokes, sun-dried tomatoes, olives, salt and pepper, sautéing just until warmed through. Top with chopped parsley and serve.
  5. *A splash of Balsamic vinegar also adds a flavorful touch.
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