Maple Balsamic Brussel Sprouts

It's hard to imagine that just a few years ago cruciferous veggies like kale, brussel sprouts and cauliflower were rarely seen on a menu and despised by many. Brussel sprouts have always been known to be "healthy" as they are a rich source of Sulforaphane, among many other sulfur containing compounds. In fact; when you cook (especially when you steam) brussels sprouts you will notice a strong sulfur or cruciferous smell. Sulforaphane is a phytochemical most notably known for its detox supporting and cancer fighting powers. It has also been shown to promote increased ATP or energy production in the body as well as accelerate fat loss. If you think you don't like brussels sprouts it is most likely because you have not had them prepared correctly! The addition of healthy fat, salt and vinegar in this recipe help to offset the sulfur taste and odor that you might expect with a batch of steamed brussels.


1 packaged of brussel sprouts or about 1 pound, shaved using a mandolin or sliced thin

1/2 red onion, diced

4 medium dates, chopped

1 tbsp grass fed butter

1 tsp avocado oil 

1 tbsp balsamic vinegar

2 tsp maple

1/4 tsp salt or to taste 


Some grocery stores sell brussel sprouts already shaved or sliced thin. If you are using whole brussels begin by using a knife or mandolin to shave them or slice them thin and set aside. Heat butter and oil on medium heat and add in red onion and cook until translucent or about 3 minutes. Next add in shaved brussles and cook on medium for about 8 minutes or until tender. Lastly pour in vinegar and maple and stir in salt and chopped dates and remove from heat. Option to top with chopped pecans & enjoy! 

Lindsay Reno