Confetti Brussels Sprouts (Recipe)



From Cooking to Heal: Cookbook with DVD by Julie Matthews

To make Low Oxalate Diet, avoid pecans.

Eliminate the nuts to make nut-free, low salicylate, amine and glutamate, and autoimmune paleo compliant. Also use a compliant oil for low salicylate, amine, and glutamate, such as sunflower or ricebran oil.


1 – 1½  lb Brussels sprouts
½ onion
Optional: ½ cup pecans or other nuts


Wash Brussels sprouts and cut off bottom and peel off a leaf or two if needed.   Dump sprouts in food processor and pulse briefly into a confetti texture, not too minced.  Dump out finished sprouts and hand chop or repulse remaining sprouts.

Dice onions and sauté in pan for 2-5 minutes and begin to caramelize onions.  Add salt.  Before onions are caramelized, add chopped Brussels sprouts (and optional nuts) to onions.  Cook for 5 minutes or until Brussels sprouts and onion are ready.

* In this particular photograph of the Brussels sprouts in the pan, I also added in Lacinato Kale the last few minutes of cooking, and chopped the Brussels Sprouts in chunks rather than shredded.

4 servings
25 minutes

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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