The turkey’s all well and good, but when it comes to a holiday feast, it’s honestly all about the sides…
The stuffing, the sweet potatoes, the cranberry sauce, the green beans…that’s what takes up most of the room on your plate.
But honestly, as tempting as it is, that green bean casserole – you know, the one with the mushroom soup and the crispy onions – is one of the least healthy things on the holiday table.
How can that be? It’s a vegetable dish, right? Vegetables are healthy!
Well…when it comes to green beans, the bad outweighs the good. That’s because they’re loaded with dangerous lectins.
And it doesn’t end there – even the healthiest cream of mushroom soup is a HUGE sodium bomb. And those shoestring onions on top? In my opinion, they shouldn’t count as a vegetable at all. They’re fried and loaded with chemicals.
What green veggie should you serve? I suggest brussels sprouts. But don’t worry. These are NOT the stinky, mushy brussels sprouts of generations past. (Most people don’t like them because they’ve only tried soggy, overcooked ones… which are terrible!)
Instead, this brussels sprouts recipe is nutty, flavorful, and – dare I say – addictive! I call them:
BRUSSELS SPROUTS YOU’LL ACTUALLY EAT
(a recipe in my first book: Dr. Gundry’s Diet Evolution)
Even better, they’re incredible for your health!
Ingredients (serves 4-6)
- 2 lbs brussels sprouts
- 6 tablespoons extra-virgin olive oil
- 1 cup raw hazelnuts or walnuts
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 2 teaspoons roasted sesame oil (optional, but recommended)
- Trim the tough stem ends from the brussels sprouts and remove any discolored leaves. Using a food processor fitted with the slicing blade, shred the sprouts (you can also use a mandoline or slice as thinly as possible by hand.)
- Heat 2 tablespoons of the oil in a skillet or wok over medium high heat. Add the nuts and cook for 3-5 minutes, until fragrant, tossing regularly. Remove from heat and reserve.
- Add the remaining olive oil and the sprouts to the skillet; saute, stirring for 7-8 mintues, until browned.
- Return the nuts to the pan and mix with the brussels sprouts. Season with salt, pepper, and sesame oil before serving.
So this thanksgiving, skip those green beans entirely. Load up on this tasty brussels sprouts dish instead. Chances are, your guests will not only go back for seconds of this dish but also will beg for the recipe.
Give it a try – and let me know what you think in the comments below. I look forward to hearing from you!
And remember, you can always cut the recipe in half (or even quarters) for a side dish that goes well with Grilled meat, fish, or even as an omelet filling.
Looking out for you,