Cooking Light - - Dinner Tonight Use It Up -

Tangy white bal­samic vine­gar teams up with pome­gran­ate juice to rev up this twist on the clas­sic Thanks­giv­ing side dish.

1. Heat 3 Tbsp. olive oil,

1/4 tsp. ground car­damom, and 1/8 tsp. crushed red pep­per in a large skil­let over medium-high. Add 1 lb. trimmed and halved Brus­sels sprouts, cut sides down. Cook un­til browned, about 7 min­utes. Add 1/4 cup pome­gran­ate juice and 3 Tbsp. white bal­samic vine­gar. Cook, toss­ing of­ten, un­til sauce is syrupy, an­other 5 to 6 min­utes. Top evenly with 1 oz. crum­bled feta cheese

(about 1/4 cup) and 3 Tbsp. chopped toasted pecans.

SERVES 4 (serv­ing size: 3/4 cup) Calo­ries 208; Fat 16g (sat

3g, un­sat 12g); Pro­tein 6g; Carb 14g; Fiber 5g; Sug­ars

5g (added sug­ars 0g); Sodium 116mg; Calc 10% DV; Potas­sium 10% DV

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