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Brussels Sprouts Kabobs Recipe

By January 27, 2017 Brunch, Dinner, Lunch, Pasta, Recipe, Vegan

Brussels Sprouts Kabobs Recipe 

I love creative vegetable recipes.  The kind that is unexpected and makes you dream of a food that was never worthy of your precious cravings before! Creativity in the kitchen is key.  The only thing that can be better is if the recipe only takes 15 minutes to get on the table.  From raw to done in no time at all, that is what this fresh idea Brussels Sprouts Kabobs recipe is!  

The beauty of the Barbie Cabbage (Brussels Sprouts) 

I use to love when my mom took out the brussels sprouts.  I always wanted a fresh one for my Barbies dinner table!  I have always called them Barbie Cabbage for as long as I can remember.  They are just so darn cute.  What you don’t know is there is NO way I was going to eat one. Yuck!  It was not until after a cancer diagnosis that I started to find ways to enjoy them.  

I commonly find that people don’t like a particular vegetable because of how it was prepared when they tried it the first time.  Brussels sprouts can get slimy in a hurry when over cooked.  No one really loves a slimy food of any kind.  So if you have never liked Brussels sprouts before I would love to encourage you to try this recipe.  

You should eat Brussels Sprouts!  They are full of things your body loves and cancer hates.  A powerful anti-inflammatory, cardiovascular support, detoxification, cancer buster, and digestive super powers! Check out the amazing thing that the Worlds Healthiest Foods site has to say about the barbie cabbage!  

 Brussels Sprouts Kabobs Recipe

Brussels Sprouts Kabobs

24 brussels sprouts, stemmed and cleaned

24 organic cherry tomatoes

24 button mushrooms, stemmed 

2 tbs olive oil

2 tbs coconut aminos or soy sauce

2 tbs  lemon juice

2 tbs fresh parsley, chopped

With a paring knife make an “x” on the bottom of each Brussels Sprout.  Steam all of them for 5-7 minutes.  Let cool.

While the sprouts cook and cool.  Combine coconut aminos, lemon, and parsley in a small bowl and whisk.  Set aside.

Preheat oven broiler on high.  Line a baking sheet with aluminum foil.  Alternate sprouts, tomatoes, and mushrooms on a skewer (soak skewers in water before hand).  Place on baking sheet and drizzle with olive oil.  Broil on high for 5 minutes.  

Top with sauce and serve hot.  Serves 4 2 skewers each.  

The photo shows them served over organic Lo Mein noodle dressed in fresh ginger and cayenne.  Can be served over quinoa, wild rice or soba.  Pair with oven poached chicken for animal protein.  





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