Friday, August 27, 2010

Dr. G's Brussels Sprouts You'll Eat

If you haven't tried Dr. G.'s Brussel Sprouts You'll Eat - you should.  I find them so delicious, it's hard for me to decide if I like them better this way or roasted.  Max definitely prefers Brussels roasted, so I only really eat them this way when I'm cooking for myself.  Tonight Max is off drafting his Fantasy Football team at Hooter's  (as if the draft itself isn't testosterone-charged enough, they had to throw in scantily clad women, silicon and fried food), so it's the perfect opportunity to have these yummy sauteed Brussels sprouts.  Here's the recipe from page 257 of DGDE:

1 pound Brussels sprouts
3 tablespoons extra-virgin olive oil
1/2 cup raw hazelnuts or walnuts
1/4 teaspoon sea salt
1/4 teaspoon cracked black peppercorns
1 teaspoon roasted sesame oil (optional)
Trim the tough stems of the Brussels sprouts and remove any discolored leaves.  Using a food processor fitted with the slicing blade, place the sprouts in the tube and slice thin.  (Alternatively, slice as thin as possible by hand or use a mandoline.)
Heat 1 tablespoon of the oil in a skillet or wok over medium-high heat.  Add the nuts and cook for 5 minutes, until fragrant.  Remove and researve.  Add 2 remaining tablespoons oil and the sprouts to the skillet; saute, stirring for 7 or 8 minutes, until browned.
Return the nuts to the pan and mix with the Brussels sprouts.  Season with salt and pepper.  Pour the sesame oil over just before serving.  Serve alone or use as a base for meat or poultry dishes.   

The first time I had Brussels this way was at Food Network star Michael Chiarello's restaurant Bottega, in Napa Valley. Tonight, I tweaked Dr. G's recipe a bit, reminiscing about my yummy dinner and the lovely Napa Valley wine country.  I used about a 1/4 cup of pecans instead of the full 1/2 cup of walnuts or hazelnuts.  I gave them a rough chop before browning them in the pan.  I cooked the pecans for about 2 minutes, left them in the pan and then threw in the Brussels.  Before serving I drizzled with olive oil and sprinkled with sea salt and a bit of fresh, grated, Parmesan cheese.

P.S. In the writing of this blog post I realized for the first time that it's Brussels (like the Belgian city) sprouts - I always just said Brussel (not pluralized) sprouts.


  1. this looks amazing.
    do you have any tips on how you grocery shop?
    do you go once a week or a couple of times?
    how do you manage your time with all the food prep that is required when following the DG Diet?

  2. Brussels plural. Never knew that either. Hooters, ha! Boys...

    I need to try some of this yummy food soon.


  3. Jules... the truth is, shopping for, preparing and cooking healthy, fresh food is a lot of work. A few tips:
    - Plan ahead. Sit down and create a meal plan and a shopping list before you head to the store. Don't forget to consider breakfast, lunch, and snacks (I usually go to the store 2 or 3 times per week);
    - Don't shy away from pre-prepared foods. Many grocery stores have high quality foods like rotisserie chicken, salads, roasted veggies, etc. that work with the diet... just make sure to check the ingredients first.
    - Look for cafes or restaurants in your area that focus on fresh, organic foods... they'll usually have a number of items that work with the diet. When you're too busy to cook, do take-out.
    - Do some prep-work before your busy week starts. Wash and cut veggies, make salad dressings, etc. when you have time rather than when you're rushing out the door.
    - Don't be too hard on yourself. It isn't easy. It's not easy for anyone. If you slip up from time to time, it's okay, just get back on track.
    Once you get in a "groove" it gets a little easier. And, it's worth it!