Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Jaime Harder, MA, RD
Recipe by Cooking Light October 2007

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Credit: Randy Mayor; Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

104 calories; calories from fat 30%; fat 3.5g; saturated fat 0.4g; mono fat 0.5g; poly fat 2.5g; protein 6.4g; carbohydrates 15.2g; fiber 6.3g; cholesterol 0mg; iron 1.8mg; sodium 222mg; calcium 68mg.
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