Another delicious taste combo perfect for Indian Summer is a bit unusual: cool weather brussels sprouts combining in this recipe with warm weather summer squash. It’s a little spicy, so I take an acid reducer (like Prelief) before eating this. To make a tamer version, eliminate the zesty mustard and smoked paprika and simply season it with a bit of salt and white pepper. You can also make this in the winter with just the sprouts.
Skillet Roasted Brussels Sprouts & Squash (Serves 4-5)
1/4 pound Brussels sprouts, fresh, trimmed and cleaned
1/4 pound summer squash (zucchini, crookneck, or patty-pan scallop)
2 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1 dash pepper
1/2 tsp. smoked paprika
1/4 tsp. dry mustard
Cut the cleaned sprouts in half lengthwise, through the base. Peel and cut squash in one-inch chunks. In a large skillet, heat oil over medium. Add brussels sprouts and squash, season with salt and pepper, and cook, stirring frequently about 5 minutes. Add paprika and mustard. Continue cooking over medium-high heat until caramelized, 3 to 5 minutes more. Add 1/2 cup water, cover, and cook another minute. Remove lid and continue cooking until evaporated, another minute or two. Serve immediately.
And, of course, if you struggle with discomfort due to high acid in various foods and beverages, Prelief may help!
Author: Bev Laumann, author of A Taste of the Good Life: A Cookbook for an IC Diet, and contributor to the IC Diet Project