Brussels sprouts have made a real comeback from the days when they were just steamed. Roasted, sautéed, breaded, candied, fried and grilled, Brussels sprouts are finally getting their due with creative recipes that turn them into salads, pizza, casseroles, chips and so much more.
-Joel and Mary Schaefer, Your Allergy Chefs
- 6 ounces dry gluten-free spaghetti
- 2 tbsp grapeseed oil
- 1 cup thinly sliced red onion
- 1 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- ½ tsp crushed red pepper
- 4 ½ cups Brussels sprouts, thinly sliced or shredded (about 10 ounces)
- ¾ cup sliced water chestnuts
- ½ cup reduced-sodium veggie broth, or more as needed
- 3 tbsp coconut aminos (see recipe notes)
- ½ cup finely shredded carrot
- ¼ cup chopped fresh basil
- ¼ cup toasted sunflower seeds, optional
- In batches, break spaghetti into 3 pieces. Cook according to package directions. Drain and rinse with cold water. Set aside.
- Heat oil in a wok or a large skillet over medium-high heat. Add onion and cook for 2 minutes. Add ginger, garlic, and red pepper and cook 30 seconds.
- Add Brussels sprouts and water chestnuts and stir-fry for 1 minute.
- Add broth and coconut aminos. Cook 2 minutes more or until liquid is nearly evaporated, tossing frequently. If it is too dry, add a couple more tablespoons of broth, as needed. Stir in cooked spaghetti. Remove from heat.
- Add carrot and basil. Toss to combine. Sprinkle with sunflower seeds, if desired. If almond allergy is not an issue, feel free to substitute toasted slivered almonds for sunflower seeds.
- If soy is not an issue, you can substitute soy sauce for coconut aminos.
Free of: gluten and top 8 allergens