BETTER "Brussels Sprouts" Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.0
- Total Fat: 20.3 g
- Cholesterol: 12.7 mg
- Sodium: 254.6 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.1 g
- Protein: 8.3 g
View full nutritional breakdown of BETTER "Brussels Sprouts" Salad calories by ingredient
Introduction
Don't like Brussels sprouts? You will after this recipe. Great way to prepare this nutritious vegetable. Wonderful side dish to spice up any meal. Don't like Brussels sprouts? You will after this recipe. Great way to prepare this nutritious vegetable. Wonderful side dish to spice up any meal.Number of Servings: 4
Ingredients
-
3 cups Brussels Sprouts
1.5 cups fresh cranberries (can used thawed frozen cranberries)
1/2 cup walnuts
0.5 tablespoon coconut oil
0.5 cup blue cheese crumbles
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Tips
This recipe is high in fat, but keep in mind that the fat is coming from very healthy sources. Coconut oil is great to cook with because it provides omega 9 fatty acids. Walnuts and blue cheese are also contributing fat to the recipes, but again both in moderation are healthy sources. Much different than having 20 grams of fat from fired or processed foods.
Directions
Preheat your oven broiler. In a small pan, heat coconut oil over medium heat. Add chopped walnuts and toast for about 10 minutes.
Wash and cut tips off of Brussels sprouts. In a large bowl, toss Brussels sprouts with olive oil and salt and pepper. Heat a cast iron skillet over medium heat. Pour Brussels sprouts into pan and immediately arrange to where the cut tip is facing down. Cook for about 2 minutes. Add cranberries and transfer skillet to the over. (be careful skillet will be hot and heavy). Broiler for about 3 to 5 minutes, until tops of Brussels turn golden brown and the bottoms are caramelized. Cranberries should be starting to pop. Remove and let cool on stove top. Once cool transfer to a large bowl. Mix in toasted walnuts, blue cheese crumbles, maple syrup, and balsamic vinegar. Can be eaten hot or cold. Enjoy!
Serving Size: 4
Wash and cut tips off of Brussels sprouts. In a large bowl, toss Brussels sprouts with olive oil and salt and pepper. Heat a cast iron skillet over medium heat. Pour Brussels sprouts into pan and immediately arrange to where the cut tip is facing down. Cook for about 2 minutes. Add cranberries and transfer skillet to the over. (be careful skillet will be hot and heavy). Broiler for about 3 to 5 minutes, until tops of Brussels turn golden brown and the bottoms are caramelized. Cranberries should be starting to pop. Remove and let cool on stove top. Once cool transfer to a large bowl. Mix in toasted walnuts, blue cheese crumbles, maple syrup, and balsamic vinegar. Can be eaten hot or cold. Enjoy!
Serving Size: 4