Braised Apple-Plantain Brussels Sprout Breakfast Skillet
Brussels sprouts are routinely a part of breakfasts around here, but until recently they’d been a side show rather than the main attraction. This dish changed that. Cooked with apples, plantains and caramelized red onions, it’s just a little bit sweet. Top with a fried egg (or two!) and serve with your favorite breakfast meat (I’ve been digging Trader Joe’s maple turkey sausage, but this would obviously be great with BACON!)
Braised Apple-Plantain Brussel Sprouts
Adapted from Don’t Eat the Spatula
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large red onion, thinly sliced
- 2 lbs brussel sprouts, fresh or frozen
- 1 teaspoon sea salt
- 1 yellow plantain, peeled and diced
- 1 small apple, cored, peeled, and diced
- ¾ cup low-sodium broth
- Sprinkle of cinnamon
Instructions
- Heat oil in a large frying pan over medium-high heat. Add sliced onions to the pan and sauté them for approximately 4-5 minutes or until they become translucent.
- Add Brussels sprouts to pan and sauté for another 2-3 minutes.
- Finally, add plantain, apple, and broth to pan. Stir to combine and bring broth to a light boil.
- Turn heat to low, cover, and let mix simmer for 15 minutes.
- Remove lid, season with salt, pepper and a sprinkle of cinnamon and stir; cook for another 2-3 minutes, or until liquid disappears.
- Serve and enjoy!
5 Servings
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Your recipe sounds amazing! I will try it soon!
Funny, I didn’t see your post until after I concocted a recipe for my lunch today! It is a bit similar to your post.
Using fresh produce and herbs.
White Sweet Potato Butternut Squash combo
2-3 C.Thinly sliced, White Sweet Potatoes & 2 small Organic unpeeled, sliced Pink Lady Apples, combined with Cubed and peeled, Butternut Squash, 2 T. Organic Honey, 1 Tsp cinnamon. 1/2 tsp fresh Sage, 1″ cube of Fresh Ginger, S & P, if desired.
Brown the sweet potatoes in 1 T, Coconut oil, and 1 t. EVOO: then place the rest of ingredients in pan. Add 1 T. filtered water or apple juice. Lower heat to simmer & add 1 T Honey, 2 T. unsweetened Coconut shreds & spices, Cover w lid to steam until tender. Enjoy! Variation: If I had had sausage (Maple flavor) I would’ve substituted honey with Maple syrup for this. I don’t know how to post a picture on here of it for you, but I plan on posting to my facebook. You should be able to find it there. 🙂