I love brussels sprouts! I mean really really love brussels sprouts. I get a lot of funny looks when I say this, but what’s not to love? They taste great and they are really good for you. Brussels sprouts are a member of the cruciferous family (which includes broccoli, cauliflower and kale) so they are great for cancer protection and they are also great sources of vitamins C, A, E and K.
And I also love figs! I’ve always thought of figs as a delicacy and anytime I would see them listed on a menu in a restaurant, I would almost always order that dish. They are too delicious to resist! Not only are they super sweet, but they are also loaded with fiber, potassium and phytosterols. Phyto-what? Phytosterols. Foods rich in phytosterols are known to help reduce cholesterol levels in the body by blocking cholesterol absorption. Good stuff, huh?
Add some spinach for iron, protein, fiber, and a whole laundry list of “good-for-you” properties with some pumpkin seeds and fish and you have one heck of a health promoting meal!
The other reason I love this meal is because this recipe was recommended to me by an old friend from high school that I recently reconnected with. I will forever now think of Lauren when I think of brussels sprouts and figs. Thank you for this delicious dinner!
Here’s the recipe.
Ingredients:
10 – 15 brussels sprouts
6 or 7 figs
1/2 – 3/4 lb of your favorite white fish (Lauren recommends chilean Sea Bass, but it was not available in NC so I used Hake) – Replace fish with chicken or no animal protein at all. This dish is great as a stand alone too!
5 ounces spinach
3 ounces arugula
Pumpkin Seeds – just a handful or 2
Lemon
Extra Virgin Olive Oil
Directions:
Preheat oven to 375 degrees
Cut brussels sprouts and figs into fourths and lightly drizzle with extra virgin olive oil. Toss and season to taste. Pop in the oven for 35 minutes. Overcooked and soft brussels sprouts not only lose their flavor and amazing texture but most importantly – nutrients. They should be soft on the outside, but still have some firmness on the inside.
Add the fish into the middle of the brussels sprouts and figs and cook for another 15 minutes.
Roast pumpkin seeds – pour the seeds onto a small pan and add heat. Move the seeds around with a fork so that they don’t burn. Once they start popping they are roasted. Make sure they don’t burn!
Lightly water saute spinach and arugula.
Put a pile of greens on your plate and top with fish, brussels sprouts, figs and pumpkin seeds. Season with lemon juice.
As Lauren instructed me “Place all ingredients on a beautiful place. Sit down, Give Thanks & Gratitude for your day and Enjoy!”
Tags: Recipes, Vegetarian / Vegan