Sexy Brussels Sprouts with Purple Spread

Brussels sprouts are so damn sexy…

They can be used whole, grated, chopped, roasted, sautéed, and raw.  The way these little beauties absorb flavor from seasoning is really intense.

I opt for both green and purple varieties because of their color, while using other vegetables like earthy tones in mushrooms, and the transparency of onions to complement their vibrancy.

Recipe development has officially begun for my cookbook series and I couldn’t be more proud to share one of them with you today.

The idea of spreads (or smears) can be in vogue one day, and the next they’re “out” by culinary gods.  I like to consider these beautiful spreads “in” as often possible because they’re easy to make for the most part, and give major dimension to your dish, both ascetically and by way of flavor.

But don’t let the spread intimidate you!

Begin with purple sweet potatoes for your introduction–they’re easy to use and the color just POPS!

Note: coconut liquid aminos are superb with this dish.  I’m a big fan of the Coconut Secret brand, you can buy them here or here.

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4


2 medium purple sweet potatoes
3 tablespoons Coconut liquid amino
1 teaspoon coconut oil or butter
1 medium white onion chopped
1 pound Brussels sprouts halved, use a mix of both purple and green
8 ounces ORGANIC cremini mushrooms rough chopped (about 10 mushrooms)
pinch sea salt to taste


1. Scrub the sweet potatoes well, rinse and place in a large stockpot. Add water 2 inches above the potatoes and bring to a boil. Take down to a simmer and cover for 30 minutes or until tender; use a fork to test.

2. Remove the potatoes from water when finished and place aside to cool.

3. While the potatoes are cooling, begin chopping the onions, Brussels in half and roughly chop the mushrooms.

4. Using a cast-iron skillet or large frying pan, heat the oil over medium-high heat. Sauté the onions until soft, add the Brussels sprouts and mushrooms and fry for another minute. Add the wine and 1 tablespoon of coconut aminos, cover, and simmer for 15 minutes.

5. While the Brussels are cooking, prepare the smear.

6. Remove the skin from potatoes and place in a blender with 2 tablespoons of coconut aminos and blend until completely smooth.

7. Once the Brussels are done cooking, remove immediately from heat and set aside.

8. Now you’re ready to assemble the dish by taking a short-handled silicon spatula and scooping about 2 tablespoons worth of the potato smear. Begin at the top of the plate and fan-out to make a design–loosen your wrist when making the design.

9. Once your smear is designed, take a scoop of the Brussels sprouts and arrange artistically on the plate. I also add a few leaves of Brussels raw for a dramatic affect on the plate.


Make sure you have a short-handled spatula on hand like these from Gloue.