Hashed Brussels Sprouts - 21g Carbs, 8.5g Fiber
From: www.drweil.com
Brussels sprouts are, for many, an especially difficult vegetable
to love. That's largely because most people have had only
steamed-into-mush versions. If that's been your experience, try
this recipe, which preserves the sprouts' toothsome texture, and
complements their subtle sweet flavor with savory and spicy notes.
Sprouts dry out quickly after harvest; make an effort to get the
freshest ones you can find for this dish.
Food as Medicine
Brussels sprouts are a rich source of glucosinolates, nutrients
that provide building blocks from which the body constructs a
variety of cancer-protective compounds. They also provide abundant
antioxidants, including vitamin C, vitamin E and vitamin A
(as beta-carotene).
1 lb Brussels sprouts
2 Tbsp extra-virgin olive oil
1 medium onion, diced
1 tsp hot red pepper flakes or to taste
1/4 tsp nutmeg or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese, optional
Salt, to taste
Trim ends off Brussels sprouts and remove any discolored outer leaves.
Cut or chop the sprouts roughly (1/4 inch pieces). You should have
about 4 cups.
Heat the oil in a nonstick skillet over medium heat. Add onion,
red pepper flakes, and a pinch of salt, and saute, stirring
frequently, until onion is golden.
Add the chopped sprouts, and saute, stirring frequently, until sprouts
are bright green and crunchy tender, about 5 minutes.
Add the nutmeg and mix well.
Turn off heat, add the optional grated cheese, and mix well.
Serve at once.
Serves: 2
Nutrition per Serving:
182 Calories, 6g Fat, 3.5g Saturated Fat, 27.9% of calories from fat,
14.5mg Cholesterol, 15.5g Protein, 21g Carbs, 8.5g Fiber
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