Printer Friendly VerisonI love Brussel Sprouts! This recipe is adapted from the March 2009 issue of Vegetarian Times. The magazine describes the trio as rich in omega-3's and antioxidant flavonoids!
Ingredients:
Ingredients:
- 1/2 cup coarsely chopped walnuts
- 2 t evoo
- 1 1/2 brussel sprouts trimmed and halves
- 2 medium shallots, halved and sliced
- 1/4 cup coarsely chopped dried cranberries
- 1 T agave syrup
- 1 t walnut oil
Directions:
- Heat large skillet over medium-high heat. Add walnuts and toast 3-4 minutes and transfer to plate.
- Wipe out skillet, and return to heat. Saute Brussels for about 5 minutes, add shallots and cook 1 minute longer.
- Stir in cranberries, agave and 1 cup water. Partially, cover pot, reduce heat to medium and simmer 5-7 minutes or until most of liquid is evaporated.
- Brussels should be tender but not soft. Transfer to serving bowl, stir in walnut oil and toasted walnuts.
1/2 cup serving
172 calories, 5 g protein, 11 g total fat, 19 g carbs, 0 mg cholesterol, 124 mg sodium, 5 g fiber, 9 g sugar
**I prefer to steam (10 minutes)the Brussels instead of fry them. It seems to cook them more thoroughly.
