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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.
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Print Recipe
Course Main Dish
Servings 2 servings

Ingredients
  

  • 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

Instructions
 

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