Steamed Brussels Sprouts and Cauliflower with Walnuts

Steamed Brussels Sprouts and Cauliflower with Walnuts Recipe
Randy Mayor; Leigh Ann Ross
This quick and versatile side dish is good with roasts or chicken. A serving boasts nearly one-fourth of daily fiber needs while the walnuts add a dose of heart-healthy unsaturated fat.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 104
Caloriesfromfat 30 %
Fat 3.5 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 2.5 g
Protein 6.4 g
Carbohydrate 15.2 g
Fiber 6.3 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 222 mg
Calcium 68 mg

Ingredients

6 tablespoons coarsely chopped walnuts
2 1/4 cups trimmed Brussels sprouts (about 1 pound), halved
3 cups cauliflower florets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice

Preparation

Place walnuts in a small skillet over medium heat; cook 3 minutes or until walnuts are lightly browned, shaking pan frequently. Remove from heat.

Steam Brussels sprouts, covered, 10 minutes or until tender. Add cauliflower to pan; steam, covered, 2 minutes or just until tender. Drain. Combine Brussels sprouts, cauliflower, salt, pepper, and juice in a medium bowl; toss to combine. Sprinkle evenly with walnuts.

Note:

Jaime Harder, MA, RD,

October 2007
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