Brussels sprouts provide plenty of vitamin C and phytonutrients linked to reduced cancer risk. Try them in this easy recipe.
Recipe Ingredient Details:
1 pound brussels sprouts
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons chopped fresh sage
1/2 cup chopped pecans
Salt and pepper, to taste
Wash brussels sprouts and peel away any discolored leaves. Cut sprouts in half lengthwise. Steam over boiling water for about 5 minutes. Drain.
In a large skillet, heat butter and olive oil over medium-high heat. Add sage and nuts and stir with a wooden spoon or spatula until pecans start to brown and sage wilts. Add brussels sprouts, season with salt and pepper, and toss. Cook for about 5 minutes, browning sprouts slightly on the bottom and stirring to prevent burning. Reduce heat and cook another 3 minutes or so. Serve warm.
Wed, 2005-09-28 17:00