Blanch the brussels sprouts the night before the big dinner, then finish them on the stove just minutes before serving.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
In large saucepan of boiling salted water, blanch brussels sprouts, in batches, for 3 minutes. Using slotted spoon, transfer to bowl of ice water. Transfer to towel-lined baking sheet; pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)In wok or skillet, heat oil over medium- high heat; sauté brussels sprouts until tender, about 8 minutes. Sprinkle with salt and pepper.
Nutritional facts Per serving: about
- Sodium 164 mg
- Protein 3 g
- Calories 67.0
- Total fat 4 g
- Potassium 305 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 9.0
- Folate 26.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 98.0
