Traditionally, Brussels sprouts are boiled and served as a side dish, which many people do not love. In this tasty salad, I roast them and pair them with sweet apricots and orange juice, which nicely balances the stronger flavour of the sprouts.
These tiny cabbages are high in fibre, which lowers bad (LDL) cholesterol to improve heart health. Brussels sprouts contain phytonutrients that can kill cancer cells.
RECIPE INSTRUCTIONS
- Preheat oven to 425 F. Place quartered sprouts on baking sheet sprayed with vegetable oil. Roast for 15 minutes or just until tender and browned.
- To make the dressing: combine oil, juice, mustard, rind, garlic, salt and pepper.
- Place Brussel sprouts in serving dish, add sauce and apricots and garnish with toasted almonds.
Prep Time: 10 minutes
Bake Time: 15 minutes
INGREDIENTS
1 ½ lb trimmed Brussel sprouts, cut into quarters
Dressing
2 Tbsp olive oil
3 Tbsp orange juice
2 tsp Dijon mustard
1 tsp grated orange rind
½ tsp minced garlic
Salt and pepper
10 dried apricots sliced thinly
1/3 cup toasted sliced almonds
Health Tip: These tiny cabbages are high in fibre, which lowers the bad cholesterol which will improve your heart health. They contain phytonutrients that can kill cancer cells.
Children’s Tip: Kids usually don’t like boiled Brussel sprouts but try roasting them, then slice them thinly and you may win this battle. If not try roasted broccoli and also slice thinly.
NOTES
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Nutritional Information per Serving
Calories 169
Carbohydrates 20.8 g
Fibre 6.6 g
Protein 5.8 g
Fat 8.2 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 117 mg
