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Walker’s Spicy Brussels Sprouts

Serves 2 generously.

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    Walker’s Spicy Brussels Sprouts

    (pictured with Turkey Burgers with Guac Salsa)

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    If your memories of Brussels sprouts make you crinkle your nose, you are not alone. But it’s time to give this incredibly nutrient-dense anticancer food another chance! This recipe is one of my absolute favourites, and the Brussels taste delicious chilled the next day!

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    Walker’s Spicy Brussels Sprouts

    Ingredients

    • 2 Tbsp (30 mL) coconut oil
    • 2 cups (500 mL) Brussels sprouts, trimmed, cut in half
    • 2 to 3 tsp (10 to 15 mL) hot chili flakes
    • 1/4 tsp (1 mL) sea salt
    • Freshly ground pepper

    Nutrition

    Per serving:

    • calories158
    • protein3g
    • fat14g
      • saturated fat12g
      • trans fat0g
    • carbohydrates9g
      • sugars2g
      • fibre4g
    • sodium325mg

    Directions

    01

    In large skillet, melt coconut oil over medium heat. Add Brussels sprouts and cook, stirring often, for 15 to 20 minutes, or until tender. If the pan gets dry, add some more coconut oil or 2 Tbsp (30 mL) water. Near the end of the cooking time, stir in chili flakes, salt, and pepper.

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    This recipe is part of the Joyous Recipes collection.

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    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.