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Nutrition Facts
Serving Size 1 (9g) Recipe makes 6 servings The following items or measurements are not included below: Brussels sprouts asiago cheese
Calories 66
Calories from Fat 26		(39%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 152mg		6%
Potassium 202mg		5%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 1.9g	7%
	Sugars 1.4g
Protein 2.6g		5%
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Nutty Warm Brussels Sprouts Salad

Recipe #394938 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: WiGal
Oct 15, 2009

Posting for safekeeping from Cooking Light. Am a bit unsure of what quarter the cores means exactly. Their website said that 3/4 pound equals 8 cups, but I think it is really about 3 cups so have changed it.

SERVES 6 (change servings and units)

Ingredients

1 1/2 teaspoons extra-virgin olive oil, DIVIDED
1 garlic clove, minced
1/3 cup fresh breadcrumb
3/4 lb Brussels sprout, trimmed and halved (about 3 cups)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 tablespoons walnuts, TOASTED finely chopped
1/2 ounce asiago cheese, shaved

Directions

1
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
2
Add garlic; cook 1 minute or just until golden, stirring constantly.
3
Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly.
4
Transfer garlic mixture to a small bowl.
5
Separate leaves from Brussels sprouts; quarter cores.
6
Heat remaining 1/2 teaspoon oil over medium heat.
7
Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently.
8
Remove from heat; toss with breadcrumb mixture, salt, and pepper.
9
Top with walnuts and cheese.