Sweet Mustard Brussels Sprouts

Brussels Sprouts

Do you wish that you liked brussel sprouts more and could find a good way to eat a lot of them? Everyones always telling you how good they are for you, right?

Let’s do a recap of why brussel sprouts are such a powerhouse:

  • They help to detoxify the body, are anti-inflammatory and help prevent cancer and other diseases
  • They contain good amounts of vitamin K, vitamin C, vitamin A, vitamin E, vitamins B1, B6, B2
  • They are also a good source of manganese, folate, fiber, potassium, tryptophan, iron, phosphorus, protein, molybdenum, magnesium, choline, omega-3 fats, calcium

I never really liked brussels sprouts before making this dish, but this got me hooked on them. So now I love brussels sprouts, but have discovered that they give me horrible stomach pain – not the gassy kind like everyone seems to get, but actual stomach pain (and sometimes a little kidney pain).

When I went for my usual checkup with the naturopath the other day I asked her why brussels sprouts would give me stomach pain, and I told her I really loved brussels sprouts and really wanted to keep eating them. She said that its probably because they pack such a nutritional punch that my poor struggling liver (from the celiac disease) can’t cope with them, and that it would be best if I slowed down on eating them for awhile.

“How many people come to you begging to eat brussels sprouts?” I asked. “Ahh. No one. Just you. Normally I have to convince people to eat them because they are such a great superfood. But no, no one ever loves them or begs to eat them.” she replied.

I guess I’m just special like that.

So unfortunately this will probably be the last time in a long while that I make this dish. But now it’s here for you to enjoy brussels sprouts – hopefully your body will like brussels sprouts more than mine!

Sweet Mustard Brussels Sprouts
Sweet mustardy brussels sprouts, the perfect side dish especially for a sprout lover!
  1. Cut brussels sprouts in half, or if they're bigger quarter them.
  2. Heat coconut oil in a large pot over high heat.
  3. When the pot gets very hot, add the brussels sprouts and cook until they are seared and browned on the cut sides, about 5-10 minutes.
  4. Add the remaining ingredients to the pot and stir to combine. Let simmer for about 10 minutes until brussels sprouts are tender.


Did you love this post?
Join The Vedge Community

Healthy, Vegan & Gluten-Free Desserts ebook!

Delicious recipes + healing tips. Straight to your inbox.

3 comments on “Sweet Mustard Brussels Sprouts

  1. I used to hate brussel sprouts until I started roasting them. They’re delicious. Now I have a new way to try them.

Leave a Reply