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chilli-ginger broccoli & Brussels sprouts

Chilli-Ginger Broccoli & Brussels Sprouts


Both broccoli and Brussels sprouts are part of the cruciferous veggie family which contain cancer-fighting properties. Broccoli is listed as the number one nutritional all-star on the US National Cancer Institute’s list of powerful vegetables.

  • Serves: 4–6 |
    4–6 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 5 mins
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For the Broccoli and Brussel Sprouts

300 g long-stemmed broccoli
200 g Brussels sprouts, sliced in half

For the Dressing

1 medium chilli, deseeded and very finely chopped
4 garlic cloves, peeled and crushed
1 tsp (5 ml) fresh ginger, finely chopped
½ C (125 ml) flaxseed oil
2 Tbsp (30 ml) Bragg liquid aminos
small bunch parsley, roughly chopped

extra parsley sprigs for garnishing
salt and freshly ground black pepper

To Make the Broccoli and Brussel Sprouts

Steam the broccoli and Brussels sprouts over boiling water until tender; don’t overcook – they should be slightly crunchy to the bite. Arrange on a plate.

To Make the Dressing

Prepare the dressing, while the veggies are steaming. Mix the chilli, garlic, ginger, oil and liquid aminos together in a jug. Mix in the chopped parsley. Pour the dressing over the hot steamed veggies.

Serve this flavourful vegetable dish hot, or at room temperature, garnished with extra parsley sprigs and a grinding of salt and pepper.

(Bragg Liquid Aminos is available at health shops. It is very close to Soya sauce and is a great liquid seasoning for marinating fish and stir-fries if you are trying to avoid gluten and sugar, as Soya sauce contains both of these).