I hated Brussel sprouts as a child. I know hate is a pretty strong word, but in my situation, it fits. Even though my diet focuses on healthy foods, with an abundance of green leafy vegetables, I always shied away from these little sprouts.

But then one day while my mom was visiting, she made them. Since she cooked them differently than I remember as a child, I tried one. Although I didn’t love them, I no longer hated them. I knew they were one of the best vegetables for us so I began a mission –  to make them and LOVE them! After numerous attempts, I finally have a recipe that is so delicious that I now make them regularly!

NOTE: You can totally leave off the Nutritional Yeast, but sprinkling it adds an extra nutty and cheese flavor to this already delicious dish.

Walnut Brussels Sprouts
1 lb. brussels sprouts
2 tbsp. coconut oil
1/4 c. onion, chopped
2 cloves fresh garlic
1 tbsp. lemon juice
2 tsp. dried LCM signature
1/4 cup walnuts chopped
1/2 tsp. Sea Salt
2 Tbsp. Nutritional Yeast

Trim stems off brussels sprouts. Slice to likeness – in half or quarters. In a medium fry pan, melt coconut oil over medium heat. Add onion and saute until onion begins to look translucent. Add garlic and saute another minute, stirring constantly. Add brussel sprouts and walnuts.  Drizzle the lemon juice over the sprouts and walnuts. Sprinkle with seasonings and Nutritional Yeast. Saute, stirring often, until done to your likeness or the Brussel sprouts start to brown slightly.

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