Black Garlic Recipe of the Week:
Brussels Sprouts & Mushroom Saute!
Fiber & antioxidants make this a main course or side dish worth trying!
This morning I was strolling through the Baraboo, Wisconsin Farmer’s Market and I saw the most beautiful brussels sprouts on the table of a local farmer. I already have brussels sprouts in my apartment, as they are on my list every week. Now I was wishing I had known about the market sooner so that I could eat those beauties! I just moved here and hadn’t yet gotten around to researching the local markets (I have been busy hunting for my spoons with no luck), but my brussels sprouts will be coming from the local farmers next week.
Honestly, I eat brussels sprouts because they are delicious, and were recommended by one of my doctors as part of an anti-inflammatory diet. I have grown my own in the past and I roast a tray of them every week with Black Garlic Powder, olive oil and a little sea salt (served with a veggie burger, or as part of a veggie omelette), but if you need reasons to enjoy brussels sprouts beyond how great they taste, then consider the following:
A serving of brussels sprouts has 81% of the daily recommended value of Vitamin C (take care of that immune system, y’all!)
A serving has over 100% of the daily recommended value of Vitamin K, necessary for blood clotting and bone health.
Brussels sprouts are antioxidant-rich, just like our sweet black garlic! More about the antioxidants found in black garlic can be found in our Black Garlic Health Benefits where you can start your journey down the polyphenols “rabbit hole” (more on that another day).
A half-cup of brussels sprouts contain 8% of your daily need for fiber, making this a great food for digestive health. In addition to the fiber in the brussels sprouts, one serving of our Black Garlic Whole Bulbs (less than an ounce) contains 18% of your daily recommended value of fiber! This dish is fiberlicious, which is good news for the 95% of Americans who don’t get enough of this super-nutrient - that’s nearly all of us!
Photo by Sebastian Coman Photography on Unsplash - used with permission. Thanks, Sebastian!
Whatever the reason you make this black garlic recipe (taste, health or otherwise), we hope that you and your loved ones enjoy this yummy meal - as the main course served with rice, or “as-is” as a delightful side dish!
Brussels Sprouts and Mushroom Saute (made with Black Garlic) Recipe
Ingredients:
2 tablespoons olive oil
12-14 (1 pound) Brussels sprouts, thinly sliced or shredded
1 cup (8 ounces) shiitake mushrooms, sliced
1 (3.25 ounce) package of brown beech or maitake mushrooms, coarsely chopped
1 teaspoon fresh rosemary, minced
1 tablespoon fresh lemon juice
2 teaspoons lemon zest (save some for garnish)
1 tablespoon honey
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions
In a 12-14 inch skillet over medium-high heat, heat the oil.
Add the Brussels sprouts, mushrooms, garlic and rosemary. Reduce the heat to medium and sauté until the sprouts and mushrooms are tender, about 5 to 8 minutes.
Stir in the lemon juice, lemon zest, honey, salt and pepper. Toss and cook for another minute.
Sprinkle with lemon zest and serve.
The original recipe and a printable version can be found on Full Circle’s website.
