Brussels Sprouts, Broccolini, Raisins & Ginger Sauté - Heal'r
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Brussels Sprouts, Broccolini, Raisins & Ginger Sauté

Written by Tanya Lee

Serves 2


  • 300g Brussels sprouts – stemmed and sliced in half
  • A bunch of baby broccolini – cut into 2cm pieces
  • 1 tablespoon finely sliced fresh ginger
  • 3 cloves of garlic, minced
  • 2 tablespoons coconut sugar
  • 1 teaspoon Himalayan crystal salt (adjust to taste)
  • 1 teaspoon ground pepper (adjust to taste)
  • 2 cups organic vegetable or chicken stock
  • ¼ cup dried raisins
  • 3-4 tablespoons coconut or olive oil
  • 1 stalk of spring onions, finely diced



  1. Heat your coconut or olive oil in a large pan on medium-high heat.
  2. When pan is heated, add the garlic to the pan and sauté til fragrant. Adding in the ginger followed by the Brussels sprouts.
  3. Keep stirring the Brussels sprouts around to distribute the heat evenly. Pour in half of the the stock and stir. Add in the coconut sugar, salt and pepper; adjust seasoning to taste and pour in the rest of the stock and let it come to a boil while stirring.
  4. Reduce the heat to medium where the stock is still simmering. Taste again and adjust as needed.
  5. Stir through the baby broccolini and raisins. Cover with a lid and reduce the heat to medium-low, letting the vegetables simmer in the stock for about 2-3 minutes to cook thoroughly.
  6. Remove lid, stir through with the finely diced spring onions and serve.

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