Friday, October 9, 2009

Brussels Sprouts.

Even though these veggies get a bad rap, they are one of my favorites. They have a mild, somewhat bitter taste, so they taste great combined with tangy and savory sauces, like balsamic vinaigrette.
  • 1/2 cup contains more than your DRI of vitamin K
  • Very good source of folate
  • Good source of iron
Give this recipe a try, I think it will make you become a "Brussels Sprouts" fan... :)

Prep: 5 minutes; Cook: 10 minutes; Bake: 25 minutes.

  • 1/4 cup chopped walnuts
  • 1 1/2 pounds trimmed Brussels sprouts
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated orange zest
  • 2 ounces thinly sliced prosciutto, excess fat trimmed and removed

1. Preheat oven to 350°. Toast walnuts on baking sheet for 8–10 minutes, stirring halfway through. Remove and cool to room temperature. Increase oven temperature to 425°.

2. Slice large sprouts in half, if needed, so all are about the same size. Toss sprouts in large bowl with remaining ingredients. Spread on rimmed baking sheet in even layer.

3. Roast for 25–30 minutes, stirring halfway through, or until browned and tender. Toss with toasted walnuts, and serve warm.

Bon Appetit!

image/recipe found

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