Sautéed Parmesan Brussels Sprouts and Green Beans

Sautéed Parmesan Brussels Sprouts and Green Beans 150 Image by: Sautéed Parmesan Brussels Sprouts and Green Beans 150 Author: Canadian Living

Blanching vegetables ahead of time is a great way to get a head start on your dinner – and it's also a restaurant secret.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2011

Ingredients

  • 1 lb Brussels sprout halved
  • 1 lb green bean trimmed
  • 3 tablespoons olive oil
  • 1 cup thinly sliced shallots
  • 1 1/2 teaspoon fennel seeds crushed
  • 1/4 cup pine nut
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons lemon juice
  • 1/3 cup shaved Parmesan cheese
  • 1/3 cup shaved Romano cheese

Method

In large saucepan of boiling salted water, blanch brussels sprouts until slightly tender, about 1 minute. Using slotted spoon, transfer to large bowl of ice water to chill; drain and set aside. Repeat with green beans. (Make-ahead: Refrigerate in airtight containers for up to 24 hours.)

In wok or large skillet, heat oil over medium-high heat; stir-fry shallots and fennel seeds until golden and crispy, about 2 minutes.

Add brussels sprouts, beans, pine nuts, salt and pepper; stir-fry over high heat until vegetables are slightly browned, about 3 minutes. Toss with lemon juice; sprinkle with Parmesan cheese.

Nutritional facts Per serving: about

  • Sodium 301 mg
  • Protein 4 g
  • Calories 113.0
  • Total fat 8 g
  • Potassium 279 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Sautéed Parmesan Brussels Sprouts and Green Beans

Login