Health (USA) - - Success In Sight -

Pro­tect your most vi­tal mus­cle.

Ac­tive Time: 25 min­utes To­tal Time: 25 min­utes Serves: 4

1 lb. cooked brus­sels sprouts

(from 11/2 lb. raw brus­sels sprouts), halved length­wise

4 Tbsp. olive oil, di­vided

2 Tbsp. chopped seeded jalapeño chile

(from 1 small 1 oz. jalapeño)

2 tsp. honey

1 tsp. lemon zest plus 2 Tbsp. fresh juice

(from 1 lemon)

1 medium (8 oz.) Hon­ey­crisp ap­ple, skin on and cut into thin match­sticks (1 cup)

1/4 cup thinly sliced red onion

(from 1 small onion)

½ tsp. kosher salt

1 oz. Manchego cheese, grated

(about 1/4 cup)

1/4 cup chopped fresh flat-leaf pars­ley

1 Heat a large non­stick skil­let over medi­umhigh. Gen­tly toss to­gether brus­sels sprouts and 1 ta­ble­spoon of the oil in a bowl.

2 Add half of the brus­sels sprouts, cut side down, to skil­let in a sin­gle layer. Cook, undis­turbed, un­til cut sides are slightly browned, about 5 min­utes. Flip brus­sels sprouts, and re­duce heat to medium. Cook, undis­turbed, un­til lightly browned, about 21/2 min­utes. Trans­fer to a large bowl. Re­peat with re­main­ing brus­sels sprouts.

3 Place jalapeño, honey, lemon zest, lemon juice, and re­main­ing 3 ta­ble­spoons oil in a blender; process un­til smooth, about 30 sec­onds, stop­ping to scrape down sides as needed. Pour over the brus­sels sprouts.

4 Add ap­ple, onion, and salt to brus­sels sprout mix­ture; toss un­til com­bined. Sprin­kle with Manchego cheese and pars­ley be­fore serv­ing.

Brus­sels sprouts are nu­tri­tional su­per­stars, rich in an­tiox­i­dants. PER SERV­ING (1 1/4 cups): 225 Calo­ries, 17g Fat (4g Sat.), 8g Chol., 4g Fiber, 5g Pro., 17g Carb., 9g Sugar (3g Added Sugar), 310mg Sod., 2mg Iron, 143mg Cal­cium

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.