Serves 6 / Loaded with vitamin C and phytonutrients and linked to reduced cancer risk, brussels sprouts become mild and sweet when cooked.
1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large shallots, thinly sliced
2 teaspoons fresh lime juice
Sea salt and pepper, to taste
1. Rinse sprouts and remove discolored leaves. Cut sprouts in half, then thinly slice lengthwise.
2. Melt butter with olive oil in a heavy skillet over medium-high heat. Add sprouts and shallots and stir-fry until tender and lightly browned, about 8 minutes. Remove from heat and transfer to a large bowl. Drizzle with fresh lime juice, season with sea salt and pepper, and toss. Serve warm.
| Nutrition Facts Per Serving: |
| Calories: 77 calories |
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| % fat calories: 47 |
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| Fat: 4g |
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| Saturated Fat: 2g |
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| Cholesterol: 5mg |
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| Protein: 3g |
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| Carbohydrate: 9g |
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| Fiber: 3g |
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| Sodium: 20mg |
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FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.