Recipe: Lemony Brussels Sprouts with Toasted Pecans and Breadcrumbs
January 3, 2017
Lemony Brussels Sprouts with Toasted Pecans and Breadcrumbs
Makes 6 servings
Sautéed Brussels sprouts:
2 tbsp olive oil
2 pints Brussels sprouts, thinly sliced by hand or sliced in food processor
¼ tsp kosher salt
2 tbsp lemon juice
1 heaping cup breadcrumb mixture (full recipe from below)
Add oil to large saute pan and heat on high. When oil starts to shimmer (but before it smokes), add Brussels sprouts and season with salt. Saute, stirring occasionally, until Brussels sprouts are cooked through and begin to caramelize. Transfer to serving dish and toss with lemon juice and breadcrumb mixture. Note: toss with breadcrumbs immediately before serving so that they do not become soggy.
2 ½ tbsp olive oil
2/3 cup panko
¼ tsp kosher salt
½ cup chopped toasted pecans
Zest from ½ lemon (approximately 2 tsp)
Add oil to small saute pan and turn heat to medium. Add breadcrumbs and toast, stirring frequently to prevent from burning, until golden brown (should take about 5-10 minutes). Remove from heat and add salt, toasted pecans and lemon zest. Mix gently to combine and set aside.
Nutrition Information Per Serving:
Saturated Fat: 2g
Latest Posts Subscribe to the SPE RSS feed
February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
Chickpea liquid, or aquafaba, is popping up in more and more recipes. In her tuna salad, Kristy uses chickpeas and the aquafaba to make a chickpea "mayo" for a lighter take on this lunch staple.
January 31, 2017 by Jessica Gilbertson, Dietetic Intern
When you think of fiber, do you think of the hard to digest parts of fruits and vegetables, or do you think of synthetic texturizers and other food additives? Dietetic Intern Jessie looks at the definition of fiber more closely to help you differentiate and know what may be changing in 2017.