Now don’t be eyeballing the steak and hoping for a big juicy steak recipe, or you’ll be sorely disappointed. This post is all about the side dish.
I’ll be 50 years old in May, and I have to say it’s not been until the last year, that I’ve come to appreciate these delicious cruciferous vegetables. While I admit the smell as they are cooking could use some improvement, the temporary assault on my senses is worth it.
If you aren’t a fan, give them a try with this sweet sun dried tomato vinaigrette. I bet I’ll have a new brussels sprouts convert by the time you’re done eating.
Sun Dried Tomato and Parmesan Brussels Sprouts
20 large brussel Sprouts, quartered
1 tablespoon olive oil
½ clove garlic, finely minced
3 tablespoons white balsamic vinegar
2 tablespoons shallot, finely minced
2 tablespoons sun dried tomato, finely chopped
1 tsp honey
¼ cup parmesan cheese , shredded
1. Steam brussels sprouts for 5 – 10 minutes, depending on size, until just tender.
2. Combine remaining ingredients and toss with steamed sprouts.
What’s good for me in this dish?
Brussels sprouts top the charts in vitamins K and C. They also contain folate, vitamin A, manganese, and lots of fiber. They provide cancer protection in the form of sulfur containing phytonutrients called “sulforaphane.” They lower your risk of bladder, prostate, colorectal and lung cancer. They are also good for detoxification and cleansing.
Amount Per Serving
Total Fat: 4.89g
Total Carbs: 13.70g
Dietary Fiber: 3.91g
Weight Watchers Points 2
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.
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