Easy Paleo Braised Brussel Sprouts (Low Carb & NSNG)

Do you guys like Brussel sprouts? 

I feel like they're a very divisive vegetable.  You either love them or you hate them.

Growing up, I was firmly planted in the "hate em" camp.  I'll spare you the details of what I thought they smelled like.  Suffice to say, it's nothing you'd want to eat, that's for sure.

Brussel Sprouts - the breakout vegetable of 2018

With maturity came a huge appreciation for these little bulbs of goodness.  Brussels are chock full of antioxidants and fiber, but just as importantly, they're damn good!  I don't know about the rest of the country, but Brussels were front and center on most menus here in California.  Very often they're fried, which in full disclosure, I'll happily still eat them.

Braised Brussel Sprouts

I played around with this recipe last week, as I’m a huge fan of braising veggies in vegetable stock.  It’s really easy to do, and because the veggies soak up moisture rather than releasing it (during roasting), they maintain the health benefits more.  They also maintain a great flavor!

Brussel sprouts are a favorite of mine, but I get that they’re not for everyone.  Try this technique with any veggie that you love, from cauliflower to daikon.  You won’t be disappointed.

Want a plant-based protein to pair this with?  Try some roasted tempeh.
[nutrifox id="63581"]

Continue to Content

Braised Brussel Sprouts Recipe - Paleo & Whole 30

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A super simple recipe for brussel sprouts that's always a crowd pleaser!  

Print

Ingredients

• 12 to 15 raw Brussel sprouts, cut in half down the middle
• 1 Tablespoon sesame oil, this stuff is SO GOOD
• 2 cups veggie or chicken stock
• tablespoon of cranberries, chopped finely
• Salt, pepper & any other seasoning you like (I used a little Ms. Dash)
• 1/4 cup goat cheese, crumbled

Instructions

1. Cut the Brussel sprouts down the middle so each one is cut through the stem. Leave the stems intact.
2. Toss the sprouts in a large bowl with the seasoning and oil. Add to pan with cut sides facing down and pour veggie stock over top.
3. Cook covered over medium heat until the stock is fully absorbed (about 7 to 10 minutes), but be careful not to overcook or the sprouts will stick to the pan.
4. Remove from the pan and toss with cranberries

Nutrition Information

Yield 4 Serving Size 4 people
Amount Per Serving Calories 168

Did you make this recipe?

What did you think of the recipe? Leave a comment below or click on the Instagram icon to share a picture of your creation! Be sure to tag me in your picture so I can share it too.

Caren

Caren is a certified yoga teacher, fitness instructor and ADHD Coach.  As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.