This Easy Vegan Macadamia Nut Brussels Sprouts Dish makes the perfect side dish or snack any day of the week. It’s healthy, high in antioxidants, fiber and Omega 7 and delicoius.
Let’s start with the hard stuff: Macadamia nuts can sometimes be like the last kid chosen for a kickball game. So many other “cooler” nuts get picked first like almonds, brazil nuts, and walnuts, while good old macadamia nuts get relegated to special teams: aka desserts only. Now I have nothing against a really good white chocolate macadamia nut cookie. Lord have mercy. But it’s important to remember that macadamia nuts can be used for a variety of dishes and stand proudly in their own nutritional value.
Macadamia nuts can help with weight loss.
These round, crunchy, ivory colored nuts offer a high dose of healthy fat, protein, fiber, manganese, and copper. But one of the coolest features of macadamia nuts is their high percentage of omega 7’s.
We’ve all heard of miss popular omega-3’s (think fatty fish, avocados, and olive oil) but macadamia nuts have a high amount of omega 7 fatty acids as well – including one called palmitoleic acid. What makes this acid unique is that it increases fat metabolism, which over time reduces fat storage in your body. This is good news to anyone out there wanting to lose some weight!
Eat your greens.
Brussels sprouts can also help out in the weight loss department, not because they increase fat storage like palmitoleic acid does in macadamia nuts, but because they are nutrient packed but low in calories. One cup of cooked Brussels sprouts has 56 calories! Badass! They also boast a nutrition profile high in antioxidants, fiber, protein, vitamin k and vitamin c.
A healthy snack or side dish.
Now, most people wouldn’t think of these two together as a snack, but I challenge that. In the middle of the afternoon, when you have like 3 hours before you plan to make dinner, your ravenous inner fat kid comes out. You might find yourself opening and closing your fridge and pantry numerous times, picking out anything that looks good and is within reach. The problem is, this is the exact type of behavior that leads to binge snacking and unhealthy food choices (insert Debbie Downer face here).
If you do just a tiny bit of planning in advance, you could make this fairly easy Macadamia Roasted Brussels Sprouts to have as a low-calorie, make-you-feel-full snack to get you through your day. Say no to binge snacking and say hello to your new healthy snack!
Specialty Ingredients for this recipe:
Easy, Vegan Macadamia Nut Brussels Sprouts Recipe
Easy Vegan Macadamia Nut Brussels Sprouts
- 2 cups organic Brussels sprouts washed, trimmed and cut in half or quarters
- 2 Tablespoons olive oil
- 3 Tablespoons apple cider vinegar
- 1/2 yellow onion half moons
- 1/2 teaspoon sea salt divided
- 1/4 - 1/2 cup filtered water for unsticking
- 1/3 cup macadamia nuts raw or roasted, chopped
Start by washing the brussels sprouts in a colander under cool water. Cut off the brown bottoms, cut them in half and peel away any old or yellow outer leaves.
Heat a medium sized skillet over medium-high heat. Once the skillet is warm, reduce heat to medium and add the olive oil, swirling the skillet to spread the oil around. Add the onions and a pinch of sea salt and sauté with a wooden spoon for 2 – 3 minutes, or until the onions are translucent.
Add the Brussels sprouts, apple cider vinegar and another pinch of sea salt. Cover with a fitted lid and reduce heat to low. Let simmer for about 5 minutes, stirring occasionally.
Add 2 - 3 Tablespoons of filtered water, give them a good stir and cover again.
Continue to stir and add water as necessary until the Brussels sprouts are soft and pierceable with a fork. This can take about 15 – 20 minutes, depending on how big the cuts are. Once brussels sprouts are tender, add in the macadamia nuts and stir to combine.
Remove from the heat and serve immediately.