HANDS-ON: 15 MIN. // TOTAL: 15 MIN. // SERVES 8
Tossing the sprouts in a skillet for just a few minutes takes the raw edge off of them, yet retains their crunch. Preshaved or shredded Brussels sprouts save time, but you can also quickly shave your own with a mandoline or by tossing them into a food processor. Use 3 tablespoons of a store-bought lemon vinaigrette like Tessemae’s Lemon Garlic Dressing and Marinade instead of making your own, if desired.
3 tablespoons walnut oil or olive oil
1 pound preshaved Brussels sprouts (about 7 cups)
11/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey or pure maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sweetened dried cranberries or cherries
3 tablespoons pine nuts, toasted
1 Heat a large skillet over medium-high. Add 21/4 teaspoons of the oil to the pan; swirl to coat. Add 31/2 cups of the Brussels sprouts and cook, stirring often, until slightly wilted, about 2 minutes. Transfer to a large bowl. Wipe the skillet clean with paper towels. Repeat the procedure with 21/4 teaspoons of the oil and the remaining 31/2 cups Brussels sprouts.
2 Whisk together the lemon juice, mustard, honey, salt, pepper, and remaining 11/2 tablespoons oil in a small bowl until blended. Drizzle the lemon juice mixture over the Brussels sprouts and sprinkle with the cranberries and pine nuts; toss to coat. Serve warm or chilled.
(SERVING SIZE: 1/2 CUP): CALORIES 109; FAT 8G (SAT 1G, UNSAT 6G); PROTEIN 2G; CARB 10G; FIBER 3G; SUGARS 5G (ADDED SUGARS 0G); SODIUM 82MG; CALC 3% DV; POTASSIUM 5% DV
WARM LEMONY BRUSSELS SLAW WITH BACON: Prepare the recipe as directed, substituting 3 crumbled cooked uncured bacon slices for the pine nuts.
brussels sprouts
Who could have guessed that Brussels sprouts would become so hip? The once not-so-popular vegetable now shows up on trendy restaurant menus and in recipes shared across social media. And it’s probably good we decided to give these sprouts a second look, because this veggie is good for our taste buds and our health! A serving of sprouts packs in almost a complete day’s worth of vitamins C and K, plus kaempferol, a bioactive compound that appears to reduce the risk of blood clots and strokes. Kaempferol also exhibits antioxidant qualities, which reduce oxidative damage, risk of inflammatory diseases, and possibly cancer progression.