Recipe of the Month

Brussels Sprouts Bonanza or Fall in a Bowl - whatever you want to call it, call it delicious! This is a coach Liz original and there are endless variations and ways you might change it up each time you make it. This is an exceptionally delicious way to get a healthy serving of nutrient-rich veggies and fruits!

Ingredients: 

• 1-2 pounds fresh Brussels Sprouts (depending how much leftovers you want)

• 1 medium sized apple, chopped (any variety)

• 1 small red onion, chopped

• ⅓ cup pumpkin seeds

• 4 ounces goat cheese

• 2 tablespoons Balsamic glaze

• 2 tablespoons olive oil

• Salt & pepper to taste

  
  Instructions:

• Chop stem stubs off of Brussels sprouts and cut in half, keeping the little leaves that may fall off (you can also buy pre-chopped sprouts if chopping isn’t your thing!). 

• Sautee spouts and leaves in a pan on the stove top on medium heat. Use 1 tablespoon olive oil to start, then add another tablespoon about halfway through. 

• Sautee until the sprouts are crispy, stirring occasionally, and add salt & pepper.

• While sprouts are sizzling, chop the apple and onion and put into a large bowl. 

• When sprouts are done, add to bowl and stir. 

• Add pumpkin seeds, goat cheese, and balsamic glaze.

• Stir until well combined. 

• Can serve cold or while sprouts are still slightly warm. 

This side dish can be served with a variety of proteins - burgers, chicken, pork shops, salmon - it compliments them all very well. Could be a great side dish for that Thanksgiving meal as well. 

There are also endless ways you can change it up if certain ingredients offend you (I know red onions can be particularly polarizing😂). 

Try it with chopped bell peppers instead of onions or a pear instead of an apple. Add slivered almonds and/or chopped walnuts, and add some pomegranate arils for an extra flavor explosion!