Steamed Brussels Sprouts and Cauliflower with Walnuts

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

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 30%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 2.5g
  • Protein: 6.4g
  • Carbohydrate: 15.2g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 222mg
  • Calcium: 68mg

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

  1. Place walnuts in a small skillet over medium heat; cook 3 minutes or until walnuts are lightly browned, shaking pan frequently. Remove from heat.
  2. 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.
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