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Science Healthnotes

Shaved Brussels Sprouts and Leeks

Related recipes: Balanced Plate, Leeks, Low-Carb, Side Dishes, Vegetables, Vegetarian

Make it a Meal

Add these dishes to make a full meal:

Black Bean, Couscous, and Pepper Salad

Warm Winter Walnut Salad

Coconut Macaroons

Wine Pairings

From The Balanced Plate
See other recipes from this cookbook >

Brussels sprouts are the unsung hero of the table. I think they are a great test of character: Anyone who loves them must have good taste. My mom (a fantastic cook and my first culinary influence) makes a delicious version of this recipe adding toasted, chopped pecans. To be as great as her, spread out 1 cup of pecans on a baking sheet and toast at 350°F for 5 to 10 minutes. Chop 'em and toss in with the Brussels sprouts and leeks before serving. Yum. Thanks, Mama.

Preparation facts

Yield: 6 servings

Ingredients

4 cups sliced Brussels sprouts

1 nice leek, sliced into 1/2" pieces, including the green

3-4 Tbs olive oil

1 Tbs umeboshi plum vinegar

2 tsp aged balsamic, or 1 teaspoon balsamic plus 1 teaspoon maple syrup

1 tsp shoyu (soy sauce)

sea salt

Directions

Steam the Brussels sprouts for about 5 minutes, or until just tender enough to pierce with a fork. Remove from the pot and shock under cold, running water just after steaming to arrest the heat to prevent overcooking.

Then steam the leek for about 4 minutes, until perky green and tender. The time will vary depending on the size of the veggies and the cut of each. Remove from the pot and shock.

Toss in a bowl with the olive oil, umeboshi plum vinegar, aged balsamic (or balsamic plus maple syrup), and shoyu. Adjust to taste and season with sea salt as desired.

Serving Suggestion: Excellent warm or at room temperature. Stores well for a day or two.

Nutrition facts

Serving Size 1 serving

Calories 100

Calories from Fat 57 (57%)

% Daily Value*

11%Total Fat 7g

5%Saturated Fat 1g

25%Sodium 590mg

3%Total Carbohydrate 8g

12%Dietary Fiber 3g

8%Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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