Tender Brussels sprouts, white beans and almond flakes – such an irresistible and fragrant flavor. And this meal requires only 10 minutes to get it done! Out of all winter veggies, I now consider brussels sprouts my best green pal.
Brussels sprouts are small leafy green buds exceptionally rich in protein, dietary fiber, vitamins, minerals and antioxidants. You see what I mean?! :) Those teeny tiny leafy green sprouts can help you to prevent many health problems. However, brussels sprouts can also provide you with some special cholesterol-lowering benefits only if you steam them before cooking. Besides that, it’s also very important to not overcook them as they will lose their nutritional value and taste.
The other day I was talking with a friend of mine on Facebook about how many sources of proteins are out there. When I started telling her about the ones I use on a regular basis (in particular chickpeas, beans, lentils and yoghurt), she mentioned that she is not really fond of those ones.
Her words made me realize how important is “food and taste education” and instantaneously took me back in time – to the moment when I first decided to give to my friends the brussels sprouts a chance. Since then, I have been utterly obsessed with them (only in season). I also learned over time, that halving them evenly, helps me to cook them quickly.
My recipe for today tastes absolutely divine, is easy to follow and all you need is 10 minutes of your time. How does that sound?!
Before cooking, steam the brussels sprouts for a few minutes in order to get them tender and then cook them in butter for a fragrant taste. And as a note, by adding a splash of sesame oil and squeezing some lemon or lime over it, you will be keeping all the flavors to stick together. Et Voilà – it’s a full meal that you can serve either for lunch or dinner.
- 1 pound ( about 500g ) Brussels sprouts
- ½ can cooked white beans, rinsed and drained
- a handful of almond flakes
- 1 tbsp of butter
- a splash of sesame oil
- a splash of fresh lemon/lime
- 1 pinch cayenne pepper
- sea salt and pepper to taste
- Wash the Brussels sprouts very well, trim the nubby ends and any discolored leaves off them and cut them in halves lengthwise. Bring ¾ to 1 inch of water to a boil in a medium saucepan and put an Asian bamboo steamer on top. Put the Brussels sprouts in the steamer, cover and let them steam for approximately 3 minutes.
- Heat 1 tbsp of butter in a second saucepan over medium-high heat. Add the sprouts and sauté until they get a bit browned. Then reduce the heat to a lower level, add the white beans, almond flakes and cayenne pepper and drizzle that splash of sesame oil. Let them simmer, stirring occasionally, for 3 more minutes. Season carefully with sea salt and pepper and squeeze a bit of lemon juice/lime juice. Ready to be served in such a short time. :)
For a slightly sweet touch, add a handful of raw raisins.
Get creative, use the ingredients you have on hand and stay healthy! Make sure you only "cook it fit".
Sharing is kind of SEXY!
Yum! Great salad, I love that you made it with brussels sprouts, because a lot of people are “afraid” of it…looks delicious..;)
Thank you for the beautiful words! I used to “stay away” from Brussels sprouts, but I am so glad that I decided to give them a shot. And this salad is absolutely magnifique!
Yea, I know what you mean, I was avoiding it as a child, but love it now – things change and so does taste..:) I will keep in mind this recipe..
Oh thank you for kind words too, let me know how it goes if you decide to try something of mine..:)
Thanks again! I will :) Have a lovely weekend Tamara!
Great weekend to you too..;)
I’ve only started liking brussel sprouts over the last couple of years. It’s such a shame that most people seem not to like them though as it’s much nicer to cook for other people too. I love the combination of the white beans with the sprouts – It’s a combination I wouldn’t have thought of.
Thank you Corina! It’s indeed a strange kinda mix, but a light and so tasty one!
Healthy and tasty meal!!
My point indeed! :) Thank you so much, Antonet! And thank you for stopping by.