An easy sweet and sour side highlighting browned Brussels sprouts and toasted cashews. Sauteed garlic adds a pungent note. Brussels sprouts are in the cruciferae family, making them some of the best cancer- and disease-fighters on Earth.
Cooking Tip: Steaming is a great way to retain nutrition and flavor to many foods. I use a metal or wood steaming basket. Fill a pan with water and place the basket over. Arrange the veggies into the basket, cover and steam anywhere from 2-20 minutes, depending upon the density and desired outcome. In this dish, I steam first, then brown at the end for flavor and color.
1 pound Brussels sprouts
1/2 cup whole cashews
2 teaspoons olive oil, plus an additional drizzle for finishing
2 cloves garlic, sliced thin
2 tablespoons maple syrup
1/2 teaspoon salt, or to taste
Squeeze of fresh lemon juice
Remove any yellow, tough or bruised outer leaves from the Brussels sprouts. Trim the stems and slice each in half lengthwise. Place them in a steamer basket and steam for 6-10 minutes, until fork tender.
Heat a medium saute pan over medium heat and add the cashews. Dry toast 4-6 minutes, flipping frequently to keep them from burning, until lightly browned.
Add the 2 teaspoons olive oil and garlic slices. Saute another minute, then add the steamed Brussels sprouts. Brown the sprouts about 3 minutes, without flipping. Stir in the maple syrup and salt.
Transfer to a bowl and toss with a drizzle of olive oil and a squeeze of lemon juice. Taste, bringing up the flavors with salt or lemon.