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Brussels Sprouts by Way of Italia

American \ Dinner \ Main Dish
Votes: 2
Rating: 4.5
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Prep Time12minutes
Cook Time20minutes
Passive Time
servings
Nutrition Facts
Brussels Sprouts by Way of Italia
Amount Per Serving
Calories 158 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 425mg 18%
Potassium 550mg 16%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 8g
Protein 10g 20%
Vitamin A 43%
Vitamin C 199%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

I have mentioned before that I used to not like the taste of Brussels Sprouts. I have spent many hours creating tasty creations with them and am now a BS-convert!

Did you know these sweet little cabbage-wanna-bes boast 124% of the RDA of Vitamin C. Plus a serving only contains 38 calories and 0.3 grams of fat!

The key, in my opinion, is to make them the a star ingredient in several of my creations because, after all, we all need some extra C!

You can serve this with any type of grain and can also substitute the red/yellow pepper with green.

ENJOY!

Ingredients

  • 2 Tbl. olive oil
  • 1/2 large red onion chopped
  • 1/2 large red bell pepper chopped
  • 1/2 large Yellow Bell Pepper, chopped
  • 16 oz. cremini mushrooms sliced
  • 1 tsp. garlic crushed
  • 2 links Toffuti Italian Sausage, sliced
  • 10 oz. brussels sprouts finely chopped
  • 1 tsp. salt
  • 2 Tbl. apple cider vinegar
  • 2 Tbl. maple syrup
  • 1 tsp. low sodium tamari

Directions

  1. Heat Oil in large saute pan and cook Red Onion, Red Bell Pepper and Yellow Pepper for 2 minutes.
  2. Stir in Mushrooms and Garlic and cook for 6 minutes.
  3. Add Sliced Toffuti Italian Sausage and cook for 4 minutes.
  4. Stir in Brussels Sprouts and continue cooking, stirring often, for 4 minutes.
  5. Add salt, apple cider vinegar and tamari and cook for an additional 2 minutes.
  6. Stir in Maple Syrup and cook for 1 minute, or until everything is evenly coated.
  7. Serve over grain of choice (gluten-free or wheat) along with fresh greens. I used Arugula (Rocket for my British friends) and Farro, which is not gluten-free.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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