Brussels Sprouts California Style - 8g Carbs, 3g Fiber, 3g Sugar
From: The Washington Post, November 16, 2011
Recipe Source: From California cooking instructor Linda Capeloto Sendowski.
Course: Side Dish
Features: Meatless, Healthy, Holiday (Thanksgiving)
Brussels sprouts have come to be a Thanksgiving favorite. Here, they're
paired with colors and flavors found in Southern California cuisine.
This side dish is best made just before it is served. See the VARIATION,
below, for an alternative cooking method.
Servings: 12 - 16
2 lb fresh Brussels sprouts
1/4 cup extra-virgin olive oil
1 or 2 Tbsp water (optional)
Sea salt
4 oz fresh pomegranate arils (seeds)
1/2 cup roasted unsalted pistachios
Finely grated zest and freshly squeezed juice from 2 lemons
(2 Tbsp of zest; 1 Tbsp juice)
Wash and dry the Brussels sprouts. Trim the bottoms, then cut the sprouts
in half from top to bottom.
Heat a large saute pan over medium heat. Add the oil and the Brussels
sprouts. Cook for several minutes, until they are bright-green, tender
and golden on the cut edges. If the sprouts appear to be too firm, add
water as needed; cover and cook until the water evaporates. Season with
the salt to taste.
Transfer to a serving bowl. Top with the pomegranate arils, pistachios,
lemon zest and lemon juice.
VARIATION: The sprouts can be cooked in the oven instead. Toss them with
the olive oil and sea salt in a large bowl, then transfer to a large
baking dish, making sure to spread them in a single layer. Roast in a
400-degree oven for about 30 minutes or until golden brown and tender.
Top with the arils, pistachios, lemon zest and juice just before serving.
Serving size: based on 16
Nutrition per Serving:
80 Calories, 5g Fat, 1g Saturated Fat, 0mg Cholesterol, 35mg Sodium,
8g Carbs, 3g Dietary Fiber, 3g Sugar, 3g Protein
