Brussel Sprouts with Sweet Potato, Garlic, Lemon and Feta

As a kid and like most kids I hated Brussel Sprouts. The pungent smell of foot odour that excreted from those little over cooked balls of cabbage made me sick to my stomach. Sorry mum, but back in the 80’s people were non the wiser and cooked the bejeezus  out of their vegetables as that is all they knew and were taught, which explains the odour of these beauties.

Recently  we have become more aware of how eating your vegetables with a still a little crunch and ‘just cooked’ not only tastes better but also has a lot more nutritional benefits. Majority of the health benefits diminish when vegetables are over cooked and that’s a damn shame. Did you know that Brussel Sprouts actually help block the continued growth of cancer? They are truly AMAZEBALLS! (No pun intended)

The rise in ‘Raw foods’ and ‘Clean Eating’ lifestyles have given us more informative approach on this topic making us rethink how we are cooking our vegetables and eating them ‘raw’ can be a healthier alternative. √ Big tick in my book. If you are still wary of the raw foods aspect of these then here is a recipe that is not just healthy for you but also delicious and contains no smelly foot odour…I promise.

Brussel Sprouts with Sweet Potatoes, Garlic, Lemon and Fetta

  • Difficulty: easy
  • Print

Ingredients

6-8 brussel sprouts ends trimmed and halved

1/2 large sweet potato or one small peeled and diced small cubes

1tsp olive oil

1tsp butter or ghee

1 crushed garlic

1/2-1 tsp dried or fresh chilli

Juice 1/2 lemon

1tsp rice malt syrup

50g  fetta cheese

handful of slivered almonds

Directions

  1. In a pan on med to high heat place oil and butter until butter has melted
  2. Add garlic, brussel sprouts, sweet potatoes to the pan and toss through until garlic has browned then add 1 tb water and place a lid on top
  3. let the vegetables steam for 1-2 mins until softned but just cooked. Sprouts should still be a little firm.
  4. Add lemon juice, chilli and rice malt syrup and toss to combine
  5. Place in a serving dish top with fetta and slivered almonds

 

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