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Lemon-kissed Brussels with Squash & Toasted Almonds

Brussels sprouts are in full force in the Spring. The Brassica family of vegetables, which include cruciferous veggies like cabbage, Brussels, and broccoli, are known for their many health benefits. The phytonutrients founds in these vegetables are especially good at fighting cancer and are known to be detoxifying. Also, they are high in vitamin K, vitamin A, and beta-carotene, not to mention high in fiber which helps keep everything running smoothly. You only have to get 1 serving a day of these veggies to get the extra protection against free radicals. That should be easy!

This recipe is super easy, delicious, and the perfect Springtime side dish. I know a TON of people who dislike Brussels sprouts and I will admit that I was one of the haters. It wasn’t until I learned how to cook them properly that I started to love these miniature cabbages. I tried this recipe at my cooking class held at SunPower Natural Cafe last month, and turned the haters into Brussel lovers! Often, I hear at my cooking classes “I never like “xyz”, but I love your dish”. I’m glad I can change peoples’ minds about vegetables they thought they disliked, and add variety to their cooking. To wash Brussels, cut off the bottom stem and remove the outside leaves. Soak them in a bowl of cold water to get any friends that are hiding inside out of there. If you are buying organic, and I hope you are, you may have more bugs inside the leaves and you may need to toss them around in the water.

Lemon-kissed Brussels with Squash & Toasted Almonds
Makes about 4 servings

3 cups butternut squash, peeled & cut in 1/2 inch cubes
2 cups Brussels sprouts, ends trimmed & halved
1/3 cup slivered almonds
1 tablespoon both lemon zest and lemon juice
1 tablespoon tamari
1 tablespoon maple or brown rice syrup
1 tablespoon brown rice vinegar (or other vinegar)
1 teaspoon ginger, grated
Sea salt, to taste

Steam butternut squash until just tender. Place in a medium bowl. Steam Brussels until just tender and place in bowl with squash. Pan-toast almonds in a skillet over a low flame until golden brown stirring constantly. Mix together the rest of the ingredients in a small bowl then toss with veggies and almonds until well combined. Season with sea salt if needed to taste.

For more delicious Spring recipes check out my eBook: Cooking With The Seasons – Spring Edition. And check out more delicious recipes over at Meatless Monday!

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  1. Christy,

    Your delicate treatment of the vegetables in this recipe enhance the inherent natural flavors while creating a beautiful finish on the palate. The almonds add a delicate crunch to the melt-in-the-mouth textures of both the squash and Brussel sprouts. Each ingredient adds to the vitality of the dish leaving one without the distraction of guilt or worry over health. Bravo! This recipe can be a staple in any daily repertoire. Thanks for sharing it and keep up the good work!

  2. I am ranting and raving about this recipe and telling all my friends about it.

    I really really really really (I mean really) loved it.

    I found it to be pretty good on day one, but as leftovers on day 2 it rocked my taste buds.

    On day 2, when I had a bite with the squash, it was like eating lemon mousse. When I had a bite with almonds it was like eating a lemon cookie.

    The tastes!

    The textures!


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