Saturday, March 13, 2010

Brussels Sprouts Salad or Roasted Zucchini

As Shared by Melissa

Salad: 1 tsp butter, add some shallot/onion for flavor, then 1/4 cup low fat chicken stock, break up and cook 6-9 sprouts on low with lid until softened (about 4 min). Add kosher salt & pepper to taste. Top with cranberries and roasted pine nuts or salted peanuts.

Zucchini: cube 2 zucchini, toss in 1 tbsp olive oil, kosher salt, pepper, 1/2 tsp sugar, thyme. Roast at 425 for 30/40 mins. Toss mid-way through.

1 comment:

  1. I love Brussels Sprouts but I’ve never really had them “raw” until now. I love your recipe but I also want to share mine with you – my recipe is so simple but SOOO good!!!