This is one of my all-time favorite ways to serve brussels sprouts. Even non-sprout lovers should enjoy this dish. The piima cream is a perfect foil to the crisp sprouts and nuts. This recipe serves 4. I love the underdogs of the vegetable world: turnips, beets and brussels sprouts in particular. Brussels sprouts, like other cruciferous vegetables, are rich in the cancer fighting indole-3-carbinols. This brussels sprouts recipe is one that even brussels sprouts haters will love - plus it's covered in probiotic piima cream. Piima is a Scandinavian yogurt that cultures at room temperature.

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Pan-Fried Brussels Sprouts Recipe

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Ingredients

1 pound Brussels sprouts
1 shallot
½ cup walnuts
2 tablespoons ghee
1 teaspoon fine sea salt
3 tablespoons crème fraîche

Instructions

Remove the tough bottoms and outer leaves of each brussels sprout, then thinly slice them.
Thinly slice the shallot.
Heat the ghee in a pan over medium heat until it’s melted.
Add the brussels sprouts, shallot and walnuts.
Continue to cook until the brussels sprouts become golden and crispy.
Remove from heat, season with salt and pepper.
Drizzle crème fraîche over the top and serve.

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