Serves 6 / Buy these tasty crucifers on the stalk if possible—these are freshest. Look for compact, firm, and vivid green buds, with no yellowing. Pass on any with split or wilted leaves.
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
1. Wash brussels sprouts and peel away any discolored leaves. Cut sprouts in half lengthwise. Steam over boiling water for about 5 minutes. Drain.
2. 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 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.
| Nutrition Facts Per Serving: |
| Calories: 149 calories |
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| % fat calories: 72 |
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| Fat: 13g |
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| Saturated Fat: 3g |
|
| Cholesterol: 10mg |
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| Protein: 3g |
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| Carbohydrate: 8g |
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| Fiber: 4g |
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| Sodium: 20mg |
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FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.
