This was a follower request, and what a great one! It’s such a tasty and easy meal to make. You can make it spicy or with no spice at all, either way these flavorful greens will satisfy your palette.
Needs
Brussels Sprout Sauce:
Part 1:
¾ cup coconut aminos (soy replacement)
¾ cup vegetable broth
2 tbsp arrow root
2-8 dried chili peppers – chop up
1 large garlic clove- mince
Part 2:
¼ cup apple cider vinegar
ginger root - thumbnail amount (mince)
½ cup of part 1
Goodies:
2 lbs. brussels sprouts – slice horizontal from the top 1/8”-1/4” wide slices
1 leek- medium size
2 jalapeños – optional
1 green bell pepper
1 red bell pepper
1 cup raw walnuts – soak in water overnight or morning - dry off and crush
Randoms:
3 tbsp raw coconut oil
½ tbsp coconut sugar - or - coconut nectar (optional)
½ tsp garlic powder
*If you do not want this spicy, do not place in dried chili peppers or jalapenos. I used 8 dried chili peppers to really get a kick!
Toppings:
dried chili peppers
crushed walnuts
Getting Started
Rinse and drain your brussels sprouts, slice and leave to the side.
Next start mixing Part 1 of your sauce in a mixing bowl and whisk together.
Measure out ½ cup and place into a small bowl. In this small bowl also add part 2 of your sauce ingredients and whisk together. Keep to the side for cooking.
The rest of your sauce should be poured in with your brussels sprouts.
Chop up all your goodies and place into a mixing bowl until you are ready to cook. Keep your goodies and brussels sprouts separate.
Heat your wok or a large pan with coconut oil. Once your oil is hot, lower your heat to a medium. Toss in your seasoned brussels sprouts and cook for 2-3 minutes until sauce begins to thicken.
Leave on a medium heat and place in the rest of your goodies. Place in the remainder of your sauce (part 2) and cook for 5 minutes.
After 5 minutes turn off the heat and sprinkle in 1/2 tbsp of coconut sugar and ½ tsp of garlic powder. Stir all together and let it sit for 2 minutes before serving.
We love having this with a tri color quinoa base, but you can eat this on its own or with any grain of your choice!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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