Fall crops unite in this cancer-fighting recipe. Cruciferous baby cabbage meets sweet apple for a warm and flavorful side dish.
Ingredients, Makes 4 to 6 servings
2 pounds Brussels sprouts, ends trimmed
2/3 cup diced Gala apple
1/4 cup walnuts, toasted
For the dressing:
1 teaspoon whole-grain mustard
2 tablespoons fresh lemon juice
2 tablespoons unsweetened applesauce
2 teaspoons maple syrup
1 teaspoon chopped fresh thyme
Preheat oven to 425 F.
Cut Brussels sprouts in half. Line a sheet tray with parchment paper and oil lightly (optional). Season Brussels sprouts with salt and pepper and place cut side down on the parchment sheet.
Bake for 15 to 20 minutes or until the Brussels sprouts are tender and golden brown.
While the Brussels sprouts are cooking, combine all the ingredients for the dressing in a small bowl and whisk to combine. Season to taste.
Remove from oven and let cool slightly.
In a large bowl combine the Brussels sprouts, walnuts, and apples and toss them with the dressing. Serve warm.
Chef’s Notes: If your Brussels sprouts aren’t golden enough, place them under the broiler set on low for 5 minutes.
Per serving: Calories: 106; Fat: 4 g; Saturated Fat: 0.47 g; Calories from Fat: 31.9%; Cholesterol: 0 mg; Protein: 4.9 g; Carbohydrate: 16.4 g; Sugar: 6.3 g; Fiber: 5 g; Sodium: 44 mg; Calcium: 67 mg; Iron: 2.1 mg; Vitamin C: 102.3 mg; Beta-Carotene: 755 mcg; Vitamin E: 0.78 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.