This post about a quick and easy recipe for Pan Seared Shredded Brussels Sprouts and Apples is sponsored by the ADA in conjunction with Kitchen PLAY.
You may already know this. Or maybe not. But for five years, beginning in my mid-high school years, I was a vegetarian. And I loved it. It all started on a whim — a silly New Years Resolution devised to drive my parents crazy (I was 15!) — but it quickly grew into something that was part of me. As it turned out, I actually really loved meatless eating. I didn’t mind trading vegetarian refried beans for taco flavored ground beef in tacos. And at the holidays, I didn’t miss the turkey at all — the sides were always more my speed.
So why did I give it up? Health. As a busy college student, I didn’t exactly do well with getting enough nutrients and my diet suffered — and so did my health. My blood iron dropped to low levels just shy of anemia, and my doctor gave me a choice: eat meat or take an iron pill. Now, for some that might seem easy, but iron pills and I aren’t a good match so I chose the lesser of two evils and started eating meat again.
These days, I eat very little red meat. Poultry appears more often in our menu than I’d like. But we do eat more seafood than we have in the past. And when my meat-loving husband isn’t home for dinner, we have vegetarian meals more often than not. So I was pretty psyched that my last cookbook for the 30 Days of Family Health project I’ve been doing with KitchenPLAY and the American Diabetes Association was “The American Diabetes Association Vegetarian Cookbook : Satisfying, Bold, and Flavorful Recipes from the Garden” by Chef Steven Petusevsky.
This cookbook, although written for those with diabetes and prediabetes, is filled with creative, flavorful recipes for meatfree eating as well as some really great resources for vegetarian cooking — the Vegetarian Pantry 101 section caught my eye because it delivers a really practical guide to filling the pantry for flavorful vegetarian cooking. (As a side note, according to the book, I am a flexitarian. Who knew?.)
In flipping through the electronic proof of the book that I was provided with, I can’t tell you how many recipes I noted that I want to try. There’s a Pumpkin Chowder with Toasted Pepitas flavored with lime and jalapeno that really piqued my interest. But when I saw the recipe for Pan Seared Shredded Brussels Sprouts and Apples, I had to try that one first. If you’ve read SCB before, you’ve probably heard about how much I. Adore. Brussels. Sprouts. Seriously — they are little green balls of heavenly vegetable goodness.
This is a different take on Brussels sprouts than I’ve had before. They are shredded (Hint: the author suggests using your food processor for that, and it’s a genius move) and then sautéed in a mixture of oil and butter with apples. Then they are finished with a bit of honey and lemon juice, and seasoned with salt and pepper.
Oh my. You have to try these. They are incredible.
The ADA has a great lineup of cookbooks available. Pop over to Kitchen PLAY where you’ll find five more talented bloggers with reviews and recipes for your enjoyment.
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 2 pints Brussels sprouts, bottoms trimmed and heads sliced ¼-inch thick
- 2 apples, peeled, cored, and chopped (Granny Smith or gala apples recommended)
- 1 tablespoon honey
- 2 teaspoons lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Heat the oil and butter in a large nonstick skillet over medium-high heat until the butter begins to brown. Add the Brussels sprouts and apples.
- Cook, stirring occasionally, over high heat 4–5 minutes until sprouts are just tender to the bite. Add the honey, lemon juice, salt, and pepper.
Disclosure: I was compensated for this post, but all opinions are my own. This post contains affiliate links.