STRONG AT HEART
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