I was initially inspired to create this brussels sprouts and fresno chili dish after realizing I need to up my side-dish game. Just one problem…I don’t do “side” portions of brussels sprouts. I just don’t.
GIMME ALL THE SPROUTS.
So, here’s my new favorite side entree recipe, featuring the unexpected but delicious combo of brussels sprouts and fresno chiles.
Seeing how as on their own, sprouts + chili peppers do not a balanced meal make, I needed to find something else to include in order to justify my cruciferous overconsumption.
Enter the mighty black bean.
I’ll add a good legume to anything, (salad, soup, smoothie, truffle) so figured, why not here?
Black beans (along with fresno chiles, lime, garlic, and sea salt) help my beloved brussels sprouts take on a whole new south-of-the-border persona that totally works.
THIS SIDE DISH/ENTREE OFFERS:
- A balanced amount of fiber, complex carbohydrates, plant-based protein, and fats.
- Capsaicin, a spicy phytochemical found in chili peppers that can (modestly) increase metabolic rate, function as an anti-inflammatory, and offer benefits for diabetes and certain cancers.
- Antioxidants (like beta-carotene and vitamin E) that help clean up damage on the cellular level.
- Fiber (aiding in digestion, satiety, and detoxification) from beans and brussels sprouts.
- A side dish so good that you may decide to double up the portion and call it lunch.
Of course, you don’t need to eat this dish the way I do. (In a large bowl usually used for mixing while wearing yoga pants, in case you’re wondering.) You could also try it alongside baked tofu or with tacos or (tortilla!) soup.
Just beware that this side dish might just be too good to warrant any other competition.
- 2 cups brussels sprouts ends removed and halved
- 2 tbsp grapeseed oil or oil of choice
- 3 fresno chili peppers sliced horizontally into rings (or sub with chili pepper of choice)
- 1 can black beans drained and rinsed
- Zest and juice of 1/2 lime
- 2 cloves garlic minced
- Salt
- Heat skillet over medium-high heat. Toss brussels sprouts with oil and salt and add to skillet. Cook until tender, 6-8 minutes.
- Add remaining ingredients and cook until warmed through, another 2-3 minutes before serving.
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Rebecca @ Strength and Sunshine says
The BEST way to eat brussels is cooked and then cold from the fridge (with garlic and onion)! Hahaha! So good 😉
Rebecca @ Strength and Sunshine recently posted…Friday Finisher 2/5/16
Steph | The Grateful Grazer says
Haha I do love cold brussels sprouts and garlic is always a necessity. ? Have a great weekend Rebecca!
Sabine Allen says
My favorite way to cook Brussels sprouts is with bacon and onions. I start by pan frying 3 slices of bacon (or more if I feel the need) until crisp. I remove bacon and all but 1 TBS fat then add sliced onion until some browning starts, the remove onions. Add more bacon fat, fry cleaned and halved B sprouts cut side down until “sunkissed”(2-3 mins) then I add onions and 2TBS water and lid to steam for 5-6 mins. Season to taste and serve with crumbled bacon.
Stephanie McKercher, RDN says
Sounds smoky and delicious Sabine, thanks for sharing! 🙂
Lynn Gross says
This was perfect, I had the Brussel sprouts and the black beans. I added some cumin and celery.
Stephanie McKercher, RDN says
Thanks Lynn! Those sounds like delicious additions to this recipe. I can’t wait to try those next time! 🙂