Shredded Brussels sprouts with basil & pine nuts

1

Prep 15 min

Cook 10 min

Serves 8

Scan to track your PersonalPoints™ for this recipe Fresh and lemony, this side dish is the ideal palate-cleansing pairing for meaty mains. If you don’t have pine nuts, sliced or chopped almonds provide a similar crunch.

2 lb Brussels sprouts, ends and leaves trimmed 1 tbsp unsalted butter 3 medium shallots, finely chopped ¼ cup finely chopped fresh basil, plus more for garnish 2 tbsp fresh lemon juice 2 tsp salt ¼ tsp black pepper 8 tsp toasted pine nuts, for garnish

1. In a food processor fitted with the slicing attachment, thinly slice the Brussels sprouts. (If you don’t have a food processor, use a mandoline or knife.) 2. In a 12-inch nonstick skillet, melt the butter over medium-high heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Brussels sprouts and cook until slightly softened, 5 to 7 minutes, stirring occasionally. Stir in the basil, lemon juice, salt, and black pepper. Garnish with the pine nuts and additional basil.

Per serving (about 1 cup Brussels sprouts and 1 tsp pine nuts) 87 Cal, 3 g Total Fat, 1 g Sat Fat, 512 mg Sod, 13 g Total Carb, 4 g Sugar, 5 g Fib, 5 g Prot.

WHAT’S IN YOUR FRIDGE?

carrots

Creamy white bean soup

Roast carrots and onion until tender. In a blender, combine cooked carrots and onion with white beans and vegetable stock and blend until smooth, adding more stock to reach desired consistency. Transfer the soup to a saucepan and heat over medium until warm.