This is an exceptionally easy recipe and the star ingredient, Brussels Sprouts, is a powerhouse vegetable loaded with cancer preventing nutrients, fiber for digestion, anti-inflammatory properties, and even a little protein (about 3 grams in 1 cup). Not only do they serve up a beautiful side dish, but they provide a host of health benefits:

  • Lower cholesterol (when steamed)
  • Protect your DNA
  • Activate enzyme systems needed for detoxification
  • Diminish inflammation
  • Help to reverse blood vessel damage
  • Protect your stomach lining from bacterial overgrowth

There’s another special ingredient here called Caraway – you know, those little seeds you find in rye bread.  Aside from their unique and interesting taste, caraway seeds contain Salicylates, the same anti-inflammatory found in common aspirin. It helps to keep blood sugar at manageable levels and fights inflammation. It is also a natural plant-based source of estrogen.


  • Juice of one lemon
  • Juice of one orange or tangerine
  • 2 TB Apple Cider Vinegar
  • 1 Shallot finely chopped
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste



  • 6 – 8  cups shaved Brussels
  • ½ cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1/2 cup Parmesan cheese – grated
  • Salt & freshly ground pepper
  • 1 tsp Caraway Seeds
  • 1/2 lb. cooked bacon – crumbled



Whisk lemon juice, orange juice and vinegar together with chopped shallots. Add EVOO and whisk until creamy and fully blended. Salt and pepper to taste.

Slice the Brussels with a Mandoline slicer (watch your fingers – these slicers are razor sharp!). You can also slice with a knife – just a tad slower and more difficult to do. Or, best yet, buy shaved Brussels at your local grocery. Add walnuts, almonds, and chopped bacon.  Toss with dressing and Parmesan cheese. (If you are dairy free, simply skip the cheese.) Salt and pepper to taste and serve. (Thanks to Lindsay Ostrom, “pinchofyum” for the inspiration.)