Brussels Sprouts in Sage Butter
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Brussels Sprouts in Sage
Butter September, 2005 (Serves 4) 1 pound brussels sprouts 2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons chopped fresh sage 1/2 cup chopped pecans Salt and pepper, to taste 1. Wash brussels sprouts and peel away any discolored leaves. Cut sprouts in half lengthwise. Steam over boiling water for about 5 minutes. Drain. 2. In a large skillet, heat butter and olive oil over medium-high heat. Add sage and nuts and stir with a wooden spoon or spatula until pecans start to brown and sage wilts. Add brussels sprouts, season with salt and pepper, and toss. Cook for about 5 minutes, browning sprouts slightly on the bottom and stirring to prevent burning. Reduce heat and cook another 3 minutes or so. Serve warm. Recipe provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news. PER SERVING: 149 cal, 72% fat cal, 13g fat, 3g sat fat, 10mg chol, 3g protein, 8g carb, 4g fiber, 20mg sodium |
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