The Paleo Diet Cookbook Sneak Peek # 2 – HOLIDAY SPROUTS

Does it get more seasonally appropriate than roasted (Paleo) sprouts as part of the holiday feast?  Quite timely to use this recipe as both another peek into our book as well as a tip to keep Paleo during the holidays!

Brussels Sprouts with Shallots and Pecans 


High in fiber, vitamin A, potassium and calcium – the delicate leaves of the sprouts balance perfectly with the crunch of pecan and the slightly-sweet essence of shallot.


8 ounces raw Brussels Sprouts

1 ounce raw pecans, chopped

1 tablespoon extra virgin olive oil

2 small shallots, minced

1 tablespoon walnut oil


 Remove the stems from the sprouts and cut a crisscross in the bottom of each to ensure even cooking. Fill a two quart saucepan with one quart water and bring to a boil. Insert steamer basket, add sprouts and steam for ten to twelve minutes.  Plunge sprouts into a bowl filled with ice water to stop the cooking process.  Peel the outer leaves from each sprout, and set aside. Chop sprouts and combine with the pecans.  Heat the olive oil in a cast iron skillet over a medium flame, adding the chopped sprouts and the pecan mixture.  Cook and stir for five minutes. Add shallots and stir an additional minute. Just before serving, add the sprout leaves and cook one minute. Toss thoroughly with walnut oil. Serves four.

*Brussels Sprouts with Pecans from The Paleo Diet Cookbook by Loren Cordain, PhD, with Nell Stephenson and Lorrie Cordain (Wiley 2011)