Why Brussels Sprouts? Because they are are so good for you. Brussels sprouts are rich in so many valuable nutrients. They are an excellent source of vitamin C and vitamin K and a good source of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. If you eat them steamed like in this recipe, the fiber-related components result in lowering cholesterol levels. But most importantly they are full of phytonutrients that are the chemical starting points for a variety of cancer-protective substances. So I hope this recipe helps you eat lots of Brussels Sprouts.♥♥♥
1-bunch Brussels Sprouts
2 tablespoons olive oil
3 tablespoons water
3 cloves of garlic crushed
4 tablespoons pecorino Romano cheese
Shred the Brussels sprouts. Put a few tablespoons of water and 1 tablespoon oil in a sauté pan and bring to a quick boil. Quickly cook the sprouts until wilted. Add 3 cloves of garlic into the sprouts and mix. Remove from heat and transfer to a bow. Add in add in juice of the lemon, cheese and the last tablespoon of oil and mix.
For a vegan version just use your favorite vegan cheese alternative.