Health, Happiness and Holistic Nutrition

Rainbow Brussels Almondine


Prep Time

8 Minutes

Prep Notes

Dice onion and garlic

Wash and trim brussels sprouts into halves or quarters

Wash and shave cabbage and carrots

Cooking Time

15 minutes

Yields

8-10 servings

Ingredients

2 Cups of brussels sprouts

1/4 of a shredded red cabbage

1 large shredded carrot

3 tablespoons shaved almonds

1 medium yellow onion

2 garlic cloves

1 tsp dried rosemary

1 tsp dried sage

2 tablespoons coconut or olive oil

Himilayan pink or Celtic salt and fresh black pepper to taste

Directions

1.  Sautee onions, garlic, rosemary, sage and oil until transleucent and aromatic

2.  add brussels sprouts, shredded cabbage, carrots to the pan and cook until soft and brightly colored (cook until your preferred texture. (approximately 10-12 minutes on medium heat)

3  season with salt and pepper and stir well

4  Garnish with sprinkled almonds along the top and cover for 1-2 minutes to soften the almonds

5.  Serve immediately

Notes

For those with a nut allergy eliminate almonds.

Optional* adding a couple of tablespoons of dried cranberries or dried cherries

Credit

The Balanced Palate