Brussels sprouts provide nearly all your daily needs for vitamin K, which is essential for blood clotting and bone health. They contain cancer-protecting compounds, and Provide glucosinolates, which stimulates the body’s natural detoxification system. And when you cut them in half length-wise, they tend to be less bitter and more sweet tasting. If you sauté or roast them, they also sweeten up and their green color becomes more intense as well as their nutrients. Try this simply recipe for dinner this week! Add chicken breast, other veggies and quinoa for a complete dinner.
Caramelized Brussels Sprouts
All you need
12-14 large Brussels sprouts
1 tbsp Hy-Vee Select olive oil
2 cloves garlic, minced
pinch sea salt
2 tsp Hy-Vee brown sugar
1/4 cup roughly chopped Hy-Vee pecans or Hy-Vee
Optional: fresh orange juice, minced fresh ginger
All you do
1. Slice each Brussels sprout very thinly until you have a mound of feathery Brussels sprout ribbons.
2. Heat the olive oil over medium-high heat in a large skillet; sauté the garlic for 30 seconds.
3. Add the Brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender.
4. Add sea salt and brown sugar and toss together. Finish by adding toasted nuts. Optional: squeeze a
few tablespoons of fresh orange juice over dish or add some minced fresh ginger for some extra heat.
Nutrition facts per serving: 110 calories, 8 g fat, 1 g saturated fat, 0 trans fat, 0 cholesterol, 15 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g sugar, 3g protein. Vitamin A 8%, Vitamin