Brussels with Garlic and Cashews

Brussels with Garlic and Cashews

Brussels Sprouts are an excellent source of vitamins K, C, and folate. They are a cruciferous vegetable known for their cancer fighting properties.  When steamed, they provide special cholesterol-lowering benefits.
Garlic is a good source of manganese and vitamin B6. It may also reduce our risk of cancer and cardiovascular disease, among many other wonderful things.
Cashews are high in copper, phosphorus, manganese, magnesium, and zinc  which play a role in a wide range of physiological processes. They have a lower fat content than most other nuts, most of the fats being proactively heart healthy.
Course Main Dish
Servings 2 servings


  • 1 bunch brussels sprouts (about 3-4 cups) trimmed, sliced
  • 2-3 cloves garlic peeled, sliced
  • 1/2 cup cashews crush into smaller pieces if desired
  • 2-3 tablespoons olive oil
  • salt to taste


  • Sauté garlic cashews in Brussels in olive oil for about five minutes tossing until edges are lightly browned. Add salt to taste.

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  1. Brussels sprouts are not steamed first? I only ask because you mentioned that they have particular benefits when steamed.


  2. Thank you, Jane….I enjoy your recipes, and I’m fond of brussel sprouts and garlic. This is quick and tasty.

  3. One more wonderful recipe to add to my collection! I appreciate the simplicity of many of your recipes. I don’t need to hunt for unusual ingredients to make something delicious and healthful.

    I also enjoy knowing more about what is in the ingredients that is so good for my health. It helps me enjoy the recipe even more!

    Thanks you and Dr. john for this excellent blog. It’s my favorite. i’ve sent it on to many people!