Traditionally, Brussels sprouts are boiled and served as a side dish, which many people do not love. In this tasty salad, I roast them and pair them with sweet apricots and orange juice, which nicely balances the stronger flavour of the sprouts.
These tiny cabbages are high in fibre, which lowers bad (LDL) cholesterol to improve heart health. Brussels sprouts contain phytonutrients that can kill cancer cells.
1. Preheat the oven to 425°F. Lightly spray a baking sheet with vegetable oil.
2. Place the Brussels sprouts on the prepared baking sheet, spray lightly with vegetable oil and roast in the preheated oven for 15 minutes or just until tender and browned.
3. Meanwhile, in a bowl, whisk together the orange zest and juice, oil, mustard, garlic, and salt and pepper.
4. Transfer the roasted Brussels sprouts to a serving dish. Drizzle with dressing and toss to combine. Sprinkle with apricots and toasted almonds. Serve.
1 1/2 lb Brussels sprouts, trimmed and quartered
1 tsp freshly grated orange zest
3 Tbsp orange juice
2 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1/2 tsp minced garlic
Salt and pepper
10 dried apricots, thinly sliced
1/2 cup sliced blanched almonds, toasted
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Nutritional Information per Serving
Carbohydrates 20.8 g
Fibre 6.6 g
Protein 5.8 g
Fat 8.2 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 117 mg