Veggie Tricolore Stir-Fry

It’s veggie time. I never used to be a fan of brussels sprouts and making brussels sprouts without bacon seemed like an impossible task. If there’s no bacon what do I use to mask the complete taste of brussels sprout I don’t like. I think I just created a challenge for myself, I’m going to see how many dishes I can create with brussel sprouts without the use of bacon. This of course is the first one.

I added the julienned beets at the end, because they’re sliced so thinly that they didn’t need much cooking and it adds an extra texture. If you add them any sooner, you can rest assured that the color will bleed through your dish and instead of having three colors you will end up with a new color.

It’s a nice little side dish, I like these easy veggie dishes when you don’t have time for elaborate cooking and you can simply grill your choice of protein and add it on top. We had it with baked salmon, so while I was making the veggies on the stove it was baking in the oven and voilà, you have yourself dinner in under 30 minutes.

Veggie Tricolore Stir-Fry

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Keyword: beetroot, brussel sprouts, carrot
Servings: 2
Author: Kyara


  • 100 gram brussel sprouts
  • 2 medium carrots grated
  • 100 gram beetroots julienned
  • 4 cloves garlic minced
  • 5 cm ginger grated
  • 2 tbsp coconut oil
  • 2 tbsp sesame seeds
  • 2 tbsp coconut aminos
  • 2 tbsp appel cider vinegar
  • 2 tsp fish sauce
  • ½ tsp salt


  • Cut the brussel sprouts in half and then slice them thinly.
  • Heat the coconut oil in a wok.
  • Add the onion and garlic on medium heat for 1 minute, stirring continuously.
  • Add the grated ginger and let it infuse for another minute before adding the coconut aminos, apple cider vinegar, fish sauce and salt.
  • At this point your only adding the brussel sprouts and carrots to cook in the sauce.
  • While the brussel sprouts and carrots are cooking you heat up another pan to toast the sesame seeds. Add the seeds to the pan and move them around to toast on both sides till they are lightly golden.
  • Once the brussel sprouts are cooked through turn the stove off and add the julienned beets. The heat from the entire dish will cook them just enough while still retaining a light crunch.
  • Plate and serve immediately with the sesame seeds on top.