Frances Largeman-Roth, RD
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest entire orange and juice half of it (about 1/4 cup).

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  • In a 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Sauté shallot for 1 minute. Add half of Brussels sprouts, cut-side down, in a single layer; sprinkle with 1/8 teaspoon salt. Cook for 4 minutes. Add half of orange juice, flip sprouts and cook for 4 minutes. Transfer sprouts to a large serving bowl. Repeat with remaining oil, sprouts, salt and juice. Add second batch of sprouts to serving bowl with first batch.

  • Toss sprouts with walnuts and orange zest and season with pepper. Serve warm, at room temperature or chilled as a salad.

Source

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

Nutrition Facts

119 calories; fat 7g; saturated fat 1g; mono fatg; poly fatg; protein 5g; carbohydrates 13g; fiber 5g; cholesterolmg; iron 2mg; sodium 102mg; calcium 55mg.