Brussels Sprouts Saute - 12g Carbs, 4g Fiber, 3g Sugar
From: The Washington Post, April 27, 2011
Adapted from "If It Makes You Healthy: More Than 100 Delicious
Recipes Inspired by the Seasons," by Sheryl Crow and Chuck White
with Mary Goodbody (St. Martin's Press, 2011).
For best results, use sprouts from the farmers market. With the
addition of the cauliflower, Sheryl Crow says, this is definitely
a "feel good" dish.
It takes about 40 minutes, start to finish.
Course: Side Dish
Features: Fast, Healthy
Servings: 4
1/4 head (about 7 1/2 oz) cauliflower, separated into
bite-size florets (1 1/2 cups)
4 tsp canola oil, preferably expeller-pressed
Kosher salt
Freshly ground black pepper
9 oz Brussels sprouts (see headnote)
1/3 cup currants or raisins
1/4 cup toasted pine nuts (see NOTE)
1/4 cup white wine
1 Tbsp unsalted butter
1 Tbsp chopped flat-leaf parsley
Preheat the oven to 400 degrees. Use nonstick cooking oil spray to
lightly grease a rimmed baking sheet.
Place the cauliflower in a mixing bowl; sprinkle with 1 teaspoon of
the oil and with salt and pepper to taste, and toss to coat evenly.
Spread the cauliflower on the baking sheet; roast for 10 to 12 minutes
or until lightly browned and softened.
Rinse the Brussels sprouts, then discard any discolored outer leaves.
Detach enough remaining leaves to yield 2 cups.
Heat the remaining 3 teaspoons of oil in a large saute pan over
medium-high heat until the oil shimmers. Add the Brussels sprout
leaves, roasted cauliflower, currants or raisins and toasted pine
nuts; cook, stirring, for 1 to 2 minutes.
Stir in the wine and cook for 1 minute.
Remove from the heat; add the butter and parsley, stirring until the
butter melts. Season with salt and pepper to taste. Transfer to a
serving bowl.
NOTE: Toast the pine nuts in a small, dry skillet over medium or
medium-low heat for 3 to 5 minutes, shaking the skillet often until
the seeds are fragrant and have darkened. Let cool before using.
Servings: 4
Nutrition per Serving:
180 Calories, 14g Fat, 3g Saturated Fat, 10mg Cholesterol, 95mg Sodium,
12g Carbs, 4g Dietary Fiber, 3g Sugar, 5g Protein
