I absolutely love sautéed or roasted Brussel sprouts and purple cabbage. Here is a quick side dish that’s both simple and delicious.
Total time: 7 minutes
2/3 cup +1 tbs Low Sodium Vegetable Stock
1tbs Olive oil
Pinch Black Pepper
1 Tsp Garlic powder
20-25 Brussel sprouts
1 1/2 cups shredded purple cabbage
1/2 Tbs Chipotle flakes
Pinch Chilli flakes
2 springs Lemon thyme fresh
1 1/2 Tbs Agave nectar
Heat a frying pan on a medium heat . Add the olive oil, black pepper, salt , vegetable stock, chipotle flakes, garlic powder, 1tbs agave, tamari and 2 springs of lemon thyme. Allow to simmer for 1 minute.
While its simmering take half of the Brussels sprouts and start to chop then in half. And then add all the Brussels sprouts to the pan . Sauté the Brussels sprouts on a medium to high heat for 2 1/2 minutes or until majority of the liquid has evaporated. Turn the pan down low and make a well in the centre of the pan add 1tbs Agave and 1tbs vegetable stock. Add the cabbage to the centre of the pan. Turn heat up a medium to high heat and sauté the veg for a further 2 minutes or until all liquid has evaporated and the cabbage is soft.
Take off the heat and garnish with lemon thyme