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Exotic Spicy Brussel Sprouts

November 11, 2015

1 lb Brussel sprouts, chop of stalk, remove outer layer and cut in half

¼ cup chicken or vegetable stock

1 small onion chopped

3 teaspoons lemon oil

1 teaspoon apple cider vinegar

1 tablespoon honey

¼ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon curry powder

¼ teaspoon turmeric

½ teaspoon garlic powder

¼ teaspoon chili powder

¼ teaspoon ginger powder

¼ teaspoon cardamom

¼ teaspoon dried lemon peel

¼ cup halved walnuts

¼ cup halved pecans

¼ cup sliced almonds (save some for garnish)

juice of half an orange

 

Marinade

In a small mixing bowl add lemon oil, apple cider vinegar, honey, sea salt, black pepper, curry powder, turmeric, garlic powder, chili powder, ginger powder, cardamom, dried lemon peel, mix and set aside.

 

In a sauté pan over medium heat, lightly coat with lemon oil using a pastry brush. Add Brussel sprouts, salt, pepper, chicken stock and stir. After 2-3 minutes add onion and stir. When the onion becomes translucent add marinade, walnuts, pecans, almonds and stir until well coated. Leave on heat for 2-3 minutes. Brussel sprouts will be al dente.  Before serving add freshly squeezed orange juice and stir in and garnish with saved almond slices.

 

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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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