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Yield: 4 to 6 servings

1 pound small Brussels sprouts

Sea Salt

1/4 cup pine nuts

3 tablespoons Cilantro and Roasted Onion Extra-Virgin Olive Oil

1 small onion, chopped fine

2 cloves garlic, minced

2 tablespoons Fig Balsamic Vinegar

Directions

Bring several quarts of water to a boil in a saucepan.

Meanwhile, trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem end of each sprout. Add the trimmed sprouts and salt to taste to the boiling water. Cook until sprouts are almost tender, about 4 minutes. Plunge into a bowl of ice water. Cut the sprouts crosswise into thin strips and set aside.

Place nuts in a large skillet over medium heat. Toast, shaking the pan occasionally to turn the nuts, until they are golden brown and fragrant, about 3 minutes. Transfer the nuts to a small plate.

Briefly heat olive oil in the empty skillet. Add onion and sauté over medium heat until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add Brussels sprouts and salt to taste. Cook, stirring occasionally, until sprouts have browned slightly, 5 to 7 minutes. Add vinegar and cook just until the liquid coats the Brussels sprouts, about 1 minute. Stir in nuts and adjust seasonings. Serve immediately.

Per serving (based on 6): 75 calories; 2g fat; no saturated fat; no cholesterol; 3g protein; 12g carbohydrate; 3g sugar; 5g fiber; 35mg sodium; 35mg calcium.

Variation: Replace the pine nuts with an equal amount of pecans. Add 1 teaspoon grated orange zest with the garlic. Replace the vinegar with 1/4 cup orange juice.

Adapted from “Vegetables Every Day,” by Jack Bishop (HarperCollins, 2001)

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