Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.

    Advertisement
  • Peanut and Chile: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons lime juice, 1 teaspoon lower-sodium soy sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup unsalted peanuts, and 1 sliced red chile in a large bowl. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 134; FAT 8g (sat 4g); SODIUM 181mg

  • Kale and Almond: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon black pepper, 1/8 teaspoon kosher salt, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1 cup stemmed chopped kale, and 1/4 cup sliced almonds. Add vinaigrette; toss to coat. Top with 2 tablespoons grated Parmesan cheese. SERVES 4 (serving size: about 1 cup) CALORIES 134; FAT 2g (sat 6g); SODIUM 196mg

  • Apple and Pistachio: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 2 teaspoons cider vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup shelled unsalted pistachios, and 1/2 cup thinly sliced apple. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 129; FAT 7g (sat 2g,); SODIUM 226mg

Nutrition Facts

141 calories; fat 11.4g; saturated fat 1.9g; mono fat 6.8g; poly fat 2.1g; protein 4g; carbohydrates 8g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 194mg; calcium 55mg.