BALSAMIC-SHALLOT BRUSSELS SPROUTS

1 pound brussels sprouts, sliced 

1 tablespoon olive oil 

1 shallot, diced

2 tablespoons balsamic glaze

 

Heat a skillet to medium-high heat. Add the olive oil. Once the oil is simmering, add the shallots and brussels sprouts and cook for 5-7 minutes without stirring. Flip and continue to cook for another 5-7 minutes until both sides are golden brown. Remove from the heat and transfer to a mixing bowl. Toss with the balsamic glaze. Makes 3 servings [Per serving: 120 calories, 5g fat, 16g carbs, 6g fiber, 5g sugar, 5g protein].

 

HONEY SRIRACHA BRUSSELS SPROUTS

1 pound brussels sprouts, cut in half

1 tablespoon olive oil 

2 teaspoons sriracha

2 tablespoons honey

 

Heat a skillet to medium-high heat. Add the olive oil. Once the oil is simmering, add the brussels sprouts and cook for 5-7 minutes without stirring. Add the sriracha and flip the sprouts, cooking for another 5-7 minutes until both sides are golden brown. Remove from the heat and transfer to a mixing bowl. Toss with the honey. Makes 3 servings [Per serving: 150 calories, 5g fat, 26g carbs, 6g fiber, 15g sugar, 5g protein].

 

CRISPY BRUSSELS SPROUTS

1 pound brussels sprouts, cut in half

½ cup currants

½ cup capers

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons lemon juice

 

Preheat the oven to 400 degrees. Toss the brussels sprouts, currants and capers in the olive oil, honey and lemon juice. Lay flat on a baking sheet. Roast the brussels sprouts 50-60 minutes, stirring occasionally until they are toasted and crispy. Serves 6 [Per serving: 130 calories, 5g fat, 21g carbs, 15g sugar].

 

KALE & BRUSSELS SPROUTS SLAW

2 cups shredded kale

2 cups shredded Brussels sprouts

1 lemon, squeezed

1 tablespoon olive oil

1/3 cup dried currants or raisins

 

Shred kale and brussels sprouts using a food processor or manual shredder. Toss with lemon juice, olive oil, currants, salt and pepper.

 

MAPLE BRUSSELS SPROUTS

10-15 brussels sprouts

1/4 cup yellow onion, diced

1 teaspoon olive oil

1 tablespoon maple syrup

1 apple, chopped or shredded

 

Preheat oven to 400 degrees. Wash brussels sprouts and remove outer leaves. Cut in half or shred, depending on your preference. Toss sprouts with onions, olive oil and maple syrup. Lay fat on a roasting pan. Cook for 35-40 minutes until lightly crisped. Remove from oven and toss with apples.