Brussels sprouts. They look like tiny heads of cabbage. Maybe you already love them, or maybe they’re not “your thing” and you avoid them because you’re not sure how to cook them. Let me tell you…one great way to cook them is to saute them with other veggies, such as onions and carrots for optimal eye health.
Brussels sprouts and carrots are great together because both are a great source of vitamin C, which can help slow the progression of cataracts. Not only that, Brussels sprouts and carrots are also full of vitamin A, another antioxidant that is essential for eye health. Carrots contain a tremendous amount of this vitamin; just ⅓ cup of cooked carrots provides about half of the vitamin A that you need for an entire day.
Also, studies show that lutein and zeaxanthin, an antioxidant duo found in green vegetables like Brussels sprouts, helps protect against age-related eye diseases. These antioxidants protect the eyes from harmful high-energy light waves and are found in high concentrations in the eye, so they’re thought to be important for healthy vision.
This side dish is packed with antioxidants, so for the sake of your eyes, it’s a good idea to give these tiny “cabbage heads” (I mean, Brussels sprouts) a try!
Ingredients (2 servings):
- 3 cups Brussels sprouts, chopped in fourths
- ⅓ cup carrots, chopped
- 3 turkey bacon slices
- 2 tbsp red onions, diced
- 2 tbsp raisins (optional)
- 2 tbsp coconut oil, plus a little extra
- A dash of sea salt & pepper
- Chop Brussels sprouts, carrots and onions.
- Cook 3 turkey bacon slices on medium heat in a pan sprayed with a little coconut oil. Chop bacon up into small strips, place in a small bowl and set aside.
- Pour 1 tbsp of coconut oil and chopped vegetables into a large pan, cover with a lid and saute them on medium heat for about 10 minutes, stirring the veggies every few minutes. (If veggies begin to stick, take lid off, lower heat, and add a little more oil.)
- Add the rest of the coconut oil along with the turkey bacon. Add sea salt and pepper and continue sauteing another 5-10 minutes until you can stick a fork through the Brussels sprouts.
- Add raisins toward the end (if you’d like). Toss into a bowl and serve warm.