This dish is a regular here in our house. It makes for a great breakfast, lunch, or dinner, and it has six, yep, six veggies in it! Two of the main veggies are brussels sprouts and daikon radish. Both of these veggies have TONS of health benefits!
HEALTH BENEFITS OF BRUSSELS SPROUTS
- High in vitamin K, which promotes bone health, prevents calcification of tissues, serves and an antioxidant and anti-inflammatory agent, and is excellent for brain health and function.
- High in fiber, which binds with bile acids produced in the liver to help lower cholesterol, and may help to improve stability of DNA within white blood cells.
- High in glucosinolates, which help to fight against various types of cancer and serve as a great preventative as well.
- High in isothiocyanates, which have excellent detoxification properties, and these detox-activating isothiocyanates aid in fighting various diseases as well.
HEALTH BENEFITS OF DAIKON RADISH
- May help to treat jaundice
- Contains protective properties over the liver and gall bladder from infections
- Excellent for the kidneys and urinary system
- Helps prevent cardiovascular disease
- Immune system booster
- Helps prevent certain cancers, such as oral, stomach, and colon cancers
- Eliminates mucus and may help to clear clogged sinuses
- May help to relieve constipation
Okay, and that’s just from two of the six veggies in this thing! I think what I love most about this dish is that it’s basically just a bunch of cooked veggies but it is delicious and filling, and is completely satisfying as a meal. Plus, it’s so easy to throw together!
BRUSSELS AND DAIKON RADISH VEGGIE HASH
- 1/2 red onion
- 1/2 leek, chopped
- 1 shallot, chopped
- 1 garlic clove, minced
- 1 daikon radish, shredded
- 1 pound brussels sprouts, finely chopped
- 1/4 cup water
- 1 Tbsp. Olive oil
- 1/4 tsp. Garlic powder
- Sea salt, to taste
- Dollop of plain yogurt, if desired (I always top this with a dollop of plain yogurt – I feel like it really pulls all the flavors together)
1.) In a large skillet, heat the olive oil over medium heat. Add the onion, leeks, and shallot. Cook for 4-5 minutes. Add the daikon radish and the minced garlic. Cook for another 4-5 minutes. Add the brussels sprouts, garlic powder, and water. Allow to cook until the water cooks off, and the brussels are tender (about 5-7 minutes).
4.) Transfer to a plate, season with sea salt, and top with a dollop of plain yogurt, if desired.
Easy, yummy, and SUPER healthy! Enjoy! 🙂