I can count on one hand the number of times I had Brussels sprouts while growing up. I’m not a picky eater by any means, but the thought of eating a Brussels sprout was completely foreign to me.
Then nutrition expert Elise Museles introduced me to this recipe, which even the biggest of Brussels sprout haters will enjoy. Not only does it make a pleasing side dish to almost any meal, but one serving also provides almost 200 percent the recommended daily value of vitamin K, plus a wealth of vitamins C, E, and A.
The cruciferous vegetable is in season now until February, so it’s the perfect time to stock up and enjoy.
Serves 4
Nutrition per serving: 188 calories; 11.4 grams fat; 27 milligrams sodium; 20.6 grams carbohydrates; 5.4 grams protein.
Ingredients:
1 pound Brussels sprouts, cored and sliced
2 large shallots, minced
2 tablespoons olive oil
¼ cup slivered almonds, toasted
¼ cup Medjool dates, pitted and chopped
Juice of ½ lemon
Sea salt and pepper to taste
Directions:
1) In a large pan, add one tablespoon of olive oil and sauté shallots for 2 to 3 minutes. Remove from pan.
2) Add remaining olive oil and Brussels sprouts to pan and cook sprouts 4 to 5 minutes, or until slightly browned. Season with salt and pepper.
3) Mix cooked shallots into the sprouts. Add lemon juice.
4) Toss in slivered almonds and dates.
