I personally believe Brussels sprouts are best cooked with butter, salt, and pepper. Sometimes, a little more flavor makes the mix even more exciting. This Brussels sprouts salad is cooked with mushrooms, pistachios, cranberries, butter, and garlic. The sweetness from the cranberries add a great contrast to the other deep, earthy flavors while the pistachios offer a much welcomed crunch. Enjoy!
All glow everything:
Brussels sprouts: are unique in that they offer DNA protection – they stabilize DNA in white blood cells if eaten daily (about 1 1/4 cups serving). They are chockfull of cancer-preventative glucosinolates (types of phytonutrients) and the chemical sulforaphane. They are low in sodium and fat and a great source of vitamin C (142% of the RDA in just 100 grams). Brussels sprouts are also full of antioxidants.
Buttered Brussels Sprouts and Mushroom Salad with Dried Cranberries and pistachios
- 10 Brussels sprouts
- 8 crimini mushrooms
- 2 tablespoons butter (or oil)
- 2 garlic cloves
- Salt and pepper to taste
- Handful of dried cranberries
- Handful of pistachios
Stem and thinly slice the Brussels sprouts so that they appear shaved and stringy. Chop the crimini mushrooms and mince the garlic.
Bring a large pan to medium-high heat and add the butter. Once it melts, add the mushrooms and cook for 2-3 minutes. Add the Brussels sprouts, garlic, salt and pepper. Sauté for 5-8 minutes, or until the Brussels sprouts become tender.
Add the cranberries and pistachios. Toss and cook for 2 more minutes before serving.