The sweet and sour Brussels sprouts light first boiled and then sautéed in a pan without oil and sugar are a delicious side dish.
Caramelized effect.
Brussels sprouts, a typically winter vegetable, are axillary buds.
Purchase Brussels sprouts with a bright green color without yellowing leaves.
In Italy they are in season from November to March.
Some nutritional information about Brussels sprouts:
• they are low in calories and rich in minerals;
• they have a good fiber content;
• they may interfere with the intake of diuretic or anticoagulant medications;
• they are not recommended for people with thyroid disorders.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Boiling, Stove
- Cuisine: Italian
Ingredients
- 1 package Brussels sprouts
- 1 pinch baking soda
- 1 tbsp pine nuts
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 small glass apple cider vinegar
- 2 drops liquid sweetener (Diete.Tic)
- as needed water
- 1 drizzle extra virgin olive oil (raw)
Preparation
With the help of a knife, cut the base of the Brussels sprouts and remove the outer leaves if damaged.
Rinse the Brussels sprouts under running water.
In a pot, bring salted water to a boil.
Add the Brussels sprouts and a pinch of baking soda to keep them bright green and let them cook for 10 minutes.
Drain the boiled Brussels sprouts in a colander under running water and wait for them to become lukewarm or cold.
Wrap a handful of nuts [almonds or pine nuts, hazelnuts or walnuts] in a sheet of parchment paper and, with the help of a mortar or meat tenderizer and cutting board, break them into coarse pieces.
Cut each Brussels sprout in half.
Place the halved Brussels sprouts in a bowl.
Season with:
• a pinch of salt;
• a pinch of pepper;
• vinegar;
• two drops of liquid sweetener;
and mix.Distribute the halved Brussels sprouts in a pan with the cut side touching the bottom.
Let them brown for 3 minutes without touching them.Spread the nuts over the Brussels sprouts and stir to brown.
Drizzle the Brussels sprouts with a little water and stir to brown for a couple more minutes until the water evaporates and the Brussels sprouts look caramelized.
Plate them.
Drizzle with a little raw olive oil.
Grind some more pepper.Your sweet and sour Brussels sprouts light are ready.
Enjoy your meal!
You can vary the recipe by adding onions and/or apple to the ingredients and preparation.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it in compliance with the proportions and combinations indicated in your diet plan.
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