You might only cook Brussels sprouts as a holiday side dish but they should be part of a healthy diet all year around. This cruciferous vegetable has the reputation of being bitter but when properly cooked, it’s health benefits shine. The thinly sliced Brussels sprouts are the perfect substitution in a cabbage coleslaw.
- 2 Tbsp canola oil (30 mL)
- 1 small onion diced (1)
- 2 garlic cloves minced (2)
- 1 large carrot peeled and cut into julienne (1)
- 1/4 cup golden raisins (60 mL)
- 2 Tbsp chopped fresh flat leaf parsely (30 mL)
- 2 tsp chopped fresh oregano (10 mL)
- 1 lb Brussels sprouts trimmed and thinly sliced (500 g)
- Heat a large saucepan over medium heat. Add Canola oil. Saute onion, garlic, carrot, and raisins. Cover and sauté for about 3 minutes or just until vegetables are beginning to soften. Stir often. Add a small amount of water if necessary.
- Add parsley, oregano and Brussels sprouts. Heat through.