Stir-fried brussel sprouts

by KalaLea on April 15, 2011 • Posted in Recipes

Recipe by KalaLea K


Serves 2 happy hardworking lovers

Brussel sprouts are out and about this season. Not my favorite vegetable, I eat brussel sprouts because they have one of the highest concentrations of Vitamin C, fiber, and folic acid plus a rich source of minerals such as copper, calcium, potassium, iron, manganese and phosphorus. Plus its juice is beneficial for diabetics and hypoglycemics. Read more about the benefits of brussel sprouts here.

You will need:
a big bunch of brussel sprouts
a handful of cremini mushrooms
1 loose carrot
3-4 shallots or scallions
2 cloves garlic chopped (i love garlic)
a teeny bit of water
2-3 TBSP olive oil
1/2 juice lime (optional)

1/2 tsp black pepper
1/2 tsp salt
1/2 tsp Chinese five spice
1/4 tsp ground fennel


  • Dice the carrot in long skinny strips and set aside
  • Chop the shallots or scallions in small pieces
  • Chop the cremini mushrooms in thin slices
  • Rinse each brussel sprout and cut in half (i typically take the outside layer off before cutting)

1. In a wok or medium saucepan, add olive oil, spice mixture, and shallots
2. Turn the heat on high and cook for 2-3 minutes then add the teeny bit of water
3.  Add garlic, mushrooms, and brussel sprouts; cook for another 6-8 minutes lowering the heat some
4. Add the carrots strips then turn off the heat and stir veggies gently then serve


Serve with your favorite protein, baked sweet potatoes or mash potatoes, and kale. Everything goes great with kale.

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  1. Phil

    Sounds great – I always squeeze fresh lemon over brussels sprouts no matter how I cook ’em.

  2. KalaLea

    Me too Phil – actually I like lime for some reason. I think I’m going to make shish kebabs next :)

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