Even the die hard brussel sprouts hater will change their mind after trying such a dish. The key with this recipe is to slice the brussel sprouts thinly and add some good quality salty grass fed pancetta. Now there is no excuse to continue avoiding such an antioxidant and fibre rich veggie that supports and loves up your detox pathways and bowel.
1 cup brussel sprouts, sliced thinly
½ large onion, sliced thinly
1 cup green beans
1 tsp turmeric
1 tbsp rosemary
1 tsp himalayan salt
¼ cup chopped grass fed pancetta (nitrite free bacon can be used)
2 tsp cracked black pepper
2 garlic cloves, crushed
1 tbsp fresh ginger, crushed
2 tsp coriander seeds, ground
1 tbsp grass fed ghee or butter
1 -2 tbsp bone broth or purified water
Play around with the herb and spice combinations. Other combinations that work well are:
- Tamari, chill flakes, ginger and garlic
- Turmeric, cumin, cardamom, ginger
- 2 tsp organic honey, rosemary, thyme, garlic, onion, ginger
- 2 tsp organic honey, tamari, ginger
Saute onions, turmeric, coriander, rosemary, ginger, garlic and onion in a large frying pan until onions soft and herbs aromatic.
Add vegetables, pancetta and broth and saute on medium heat for around 8-10 minutes until brussel sprouts well cooked and soft.
I love this dish with pasture raised pork belly, lamb shanks and any wild caught fish really. 🙂
Serves 2-3 as a side dish