Not My Grandma's Brussels Sprouts
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Description
I am committed to raising the stature of the lowly and the much maligned Brussels sprout. If we don't give up on this great vegetable, we can make it a well admired side dish to any meal. Go sprouts!
Ingredients
- 4 cups Brussels sprouts, trimmed and halved
- ½ cup diced onion
- ½ cup diced mushrooms
- 15 pitted Kalamata olives, drained (reserve 1/2 teaspoon brine) and diced
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 4 teaspoons lemon-pepper seasoning (such as Mrs. Dash®)
- 1 tablespoon Sriracha hot sauce
- 1 tablespoon chopped fresh dill
- ground black pepper to taste
- 2 tablespoons olive oil
Directions
- 1. Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
- 2. Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.
Nutrition Facts
serving: 4 servings
calories: 157.9 kcal
carbohydrates: 13.8 g
protein: 4 g
saturated fat: 1.5 g
sodium: 874.3 mg
fiber: 4.3 g
sugar: 3.4 g
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