garlic-ginger-brussels-sprouts-and-grapes

DIRECTIONS

Cut off the woody stem on each Brussels sprout and remove any tough or bruised outer leaves. Slice Brussels sprouts very thinly to make a mound of feathery ribbons.

Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, grapes, salt and pepper to skillet and sauté 3-4 minutes. Reduce heat to medium and add garlic, ginger, Dijon mustard, honey and balsamic vinegar to pan. Continue to sauté for approximately 1-2 minutes, until sprouts are tender and bright green in color.

Turn off the heat and add walnuts to pan. Gently mix to combine.

Ingredients

1 pound Brussels sprouts
1 cup halved red seedless California grapes
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon balsamic vinegar
1/4 cup walnuts, coarsely chopped

DIRECTIONS

Cut off the woody stem on each Brussels sprout and remove any tough or bruised outer leaves. Slice Brussels sprouts very thinly to make a mound of feathery ribbons.

Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, grapes, salt and pepper to skillet and sauté 3-4 minutes. Reduce heat to medium and add garlic, ginger, Dijon mustard, honey and balsamic vinegar to pan. Continue to sauté for approximately 1-2 minutes, until sprouts are tender and bright green in color.

Turn off the heat and add walnuts to pan. Gently mix to combine.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

makes 4 servings

Nutritional Information

Nutrition information per serving: 210 Calories; Protein 6 g; Carbohydrates 5 g; Fat 12 g (48% calories from fat); Saturated Fat 1.3 g (6% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 236 mg; Fiber 5 g.