Brussels Sprouts With Dried Cranberries
Brussels sprouts top the charts for soluble fiber, with 2 grams per 1/2-cup serving. We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavor and antioxidant flavonoids.
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Ingredients:
2 tsp. olive oil½ cup coarsely chopped walnuts
1½ lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil
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Directions:
1. Heat large skillet over medium-high heat. Add walnuts, and
toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set
aside.
2. Wipe out skillet, and return to heat. Add olive
oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5
minutes, or until browned, stirring occasionally. Add shallots and
garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water.
Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes,
or until most of liquid has evaporated and Brussels sprouts are just
tender, but not soft. Transfer to serving bowl. Stir in walnut oil and
toasted walnuts, and season with salt and pepper, if desired. Serves 6
Copied from Vegetarian Times.
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