This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.
Brussels sprouts, Brussels sprouts, Brussels sprouts! Maybe if you say it three times they will appear?! Well…if they don’t, no worries your local supermarket will be sure to have these green gems in stock.
This cruciferous vegetable is also a member of the cabbage family, possessing many healing and nourishing properties.
This means that when you eat Brussels sprouts, you're helping your body to ward off chronic oxidative stress, which is a risk factor for many types of cancer and other chronic diseases.
Brussels sprouts are an ideal food if you're looking for something that's hearty yet low in calories. One cup of cooked Brussels sprouts contains just 56 calories but is packed with more than 240 percent of the recommended daily amount for vitamin K1, and nearly 130 percent of your recommended daily value for vitamin C.
These leafy edible buds can be roasted, sautéed, braised, and steamed. Be careful not to overcook Brussels sprouts. This is what gives them a bad rep. When they are overcooked they become smelly and mushy and release a sulfur-like taste. When cooked to perfection, they are bright green, have a little bite, and melt in your mouth.
This recipe is sweet, tangy, and savory. The apple cider vinegar adds a bit of tang, the dried apricots add some sweetness, and the almonds add a nice crunch. It’s a great side dish for any meal this season.
- 1 1/2 - 2 pounds Brussels sprouts (washed, trimmed, and thinly sliced)
- 2 Tbsp. olive oil
- ½ cup apricots (thinly sliced)
- ½ cup toasted sliced almonds
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- Salt to taste
1. Heat olive oil in skillet and add in Brussels sprouts.
2. Add in honey and apple cider vinegar and stir for about 5-7 minutes until Brussels sprouts are fully cooked.
3. Remove from heat, and mix in the salt, toasted sliced almonds and dried apricots.