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Roasted Brussels Sprouts with Pickled Radishes

If Brussels sprouts haven’t been on your menu in a while, this dish may change that! Brussels sprouts are a cruciferous vegetable known for their high fiber and heart-healthy benefits. This recipe is prepared with garlic, which also has cardio-protective benefits and may help regulate blood sugar. Crunchy and flavorful, this side dish goes great with meatloaf, chicken potpie and just about any fish dish.

Makes 4 servings. Total preparation time: 20 minutes.

Preparation

1. Preheat oven to 425 degrees. Toss Brussels sprouts with olive oil, salt, pepper, red pepper, garlic and nutmeg. Pour Brussels sprouts onto greased baking sheet and roast for 20 minutes.

2. In a medium saucepan, melt butter substitute and add radishes, sugar, vinegar, salt and pepper, and braise for 5-7 minutes until radishes are pink. Toss radishes with Brussels sprouts, and sprinkle with parsley to serve.


Per serving: 84 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 134mg sodium, 185mg potassium, 5g total carbohydrate, 2g dietary fiber, 2g protein

Ingredients

1 pound Brussels sprouts, halved or quartered

2 tablespoons olive oil
1 pinch salt and pepper
1⁄8 teaspoon crushed red pepper
1 minced garlic clove
1⁄2 teaspoon nutmeg
6-8 fresh radishes, halved
1 tablespoon Earth Balance butter substitute
1 tablespoon vinegar or champagne vinegar
1 teaspoon sugar
1 pinch salt
1 pinch ground pepper
2 tablespoon fresh parsley, chopped

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