Wednesday Lunch: Sauteed Brussels Sprouts, Shallots and Corn on Pesto Tartine.
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 (or more depending on how hungry you are) slice of great quality sprouted grain bread
  • A few ounces of best quality pesto
  • A few gulgs of olive oil
  • 3 shallots, peeled and sliced
  • Pinch of sea salt, black pepper and cinnamon
  • 1 carton of Brussel's sprouts, trimmed and thinly sliced
  • 4 ounces of frozen organic corn
  1. Pour the olive oil into a pan, add the shallots and heat on a low flame until caramelized (about 15 minutes).
  2. Add the Brussel's sprouts, sea salt, pepper and cinnamon, allow to saute for a further 5 minutes. Add the corn and cook until warmed though.
  3. Toast a piece of bread and spread with pesto. Top with the vegetable mixture. Serve warm.
Recipe by The Well Fed Yogi at