Mom knew what she was talking about when she told you to “eat your Brussels sprouts.” These fall vegetables provide you with ample amounts of vitamins C and A along with folate and potassium.
Choose small sprouts with tight-fitting leaves and no browning or yellowing. Keep an eye out for sprouts still on the stalk; these will be the freshest.
This recipe serves: 2
1 cup Brussels sprouts
2 tablespoons diced bacon or pancetta
Salt to taste
Freshly ground black pepper
2 tablespoons bottled vinaigrette
1. Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain, and cut each sprout in half.
2. Cook the diced bacon or pancetta in a skillet over medium heat until it begins to brown, about 4 minutes.
3. Add the sprouts and season with salt and pepper.
4. Remove from heat, add the vinaigrette, and serve.
Serving Size: about 1/2 cup
Number of Servings: 2
Carbohydrate 5 g
Fat 16 g
Fiber 2 g
Protein 6 g
Saturated Fat 4 g
Sodium 451 mg